Quick moroccan dinner. The only not quick thing about it is if you decide to marinate lamb chops for a day or overnight which is not crucial to this recipe.
lamb chops, for 4 pieces use:
1 teaspoon paprika, half teaspoon cinnamon, half teaspoon cumin, 1 tablespoon olive oil
1 red onion, roughly chopped
handful dried apricots, roughly chopped
handful fresh mint leaves, chopped
1 tablespoon ras-el-hanout
giant couscous, half a cup per person
1) Pour giant couscous into a saucepan, cover with plenty of boiling water (about 1:1) and set to boil over medium heat for 10 minutes or until done.
2) Rub mixture of cumin, paprika and cinnamon with little olive oil all over lamb chops. You can leave it for few hours, or use straight away. Slap onto hot grill pan and fry over midium-to-high heat about 3-4 minutes each side. Put inside preheated to 150C oven while couscous is cooking.
3) Using fat from the chops, fry onion until soft, add mint and apricots, and ras-el-hanout. Toss around for a couple of minutes. Drain couscous well, add to the pan with onions and mix well. Add salt to taste.
Serve!
No comments:
Post a Comment