10 minutes
1 hour 30 minutes
Serves 4
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Moroccan Lamb with Chickpeas and Couscous
Whip up this deliciously flavoursome dish with Scotch Lamb, chickpeas and couscous for a healthy and hearty meal.
Ingredients
Cooking Method
-
Slice the lamb into 2cm/3/4in cubes. Heat the oil in a large heatproof casserole dish, when hot add the lamb and cook for 4-5 mins, stirring until lightly browned on all sides.
1 -
Add the onion and continue to cook, for 3-4mins, stirring occasionally until the lamb is brown and onion soft. Stir in the harissa, tomatoes and stock, and bring to the boil.
2 -
Cover the pan, reduce the heat and simmer for 1hr 20 mins or until the lamb is tender.
3 -
Stir in the chick peas and season to taste. Gently simmer uncovered for 10 mins until the lamb is meltingly tender and the sauce reduced.
4 -
Meanwhile in a medium bowl, mix the couscous, oil and lemon and season with a little salt and plenty of ground black pepper. Pour over 450ml/3/4pt boiling water from the kettle, stir well, then cover the bowl with a plate and leave the couscous to soak for 10 mins.
5 -
To serve, stir the coriander into the cous cous, fluffing the grains with a fork. Divide the couscous and lamb between four warm plates and serve.
6
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Serving Suggestion
Cook’s tip:
If you prefer you can bake the lamb in an ovenproof casserole at 170oC/Fan 150oC/325oF/Gas Mark 3 for 1 1/2hrs. Add the chick peas and return to the oven, uncovered for a further 15 mins.
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