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How To make Cous Cous with Lamb
LAMB:
1 1/2 lb Lean Lamb, cut in 1/" chunks
5 Garlic Cloves, peeled
1 Piece of Fresh Ginger, cut
-into the same size as the -garlic 2 ts Cummin
2 ts Salt
2 tb Tomato Paste
2 tb Herresse Sauce
1 lg Onion, peeled and sliced
1 1/2 lb White Turnips, peeled and
-cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled,
-seeded & cut in 1/" chunks 1 sm Egg Plant, cut in 1/" chunk
2 Carrots, peeled, cut in 1/"
-chunks 1 Ripe Tomato, cut in half,
-remove seeds and cut in /" -slices 1 md Zucchini, washed & cut in
-1/" chunks 1 cn Chick Peas
COUS COUS:
1/4 ts Pepper
1/4 ts Salt
1/3 Stick of Unsalted Butter
2 c Instant Cous Cous
4 oz Dried Figs, cut in /" piece
>>>>> Lamb <<<<< Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<< Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables. Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]
How To make Cous Cous with Lamb's Videos
MOROCCAN LAMB WITH COUSCOUS
RECIPE & VIDEO:
COOKBOOK:New Idea Mag - 2005 (Mariela’s Blue folder)
Who doesn’t like lamb! An interesting recipe with a sweet Moroccan flavour! Lamb is an outstanding source of many vitamins and minerals, including iron, zinc and vitamin B12. Eating lamb may promote muscle growth and its said that it also prevents anaemia.
Hope you enjoy this recipe. There is a little extra amount of work involved to prepare but very much worth it. Enjoy
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RECIPE
Serves 6
1/2 cup olive oil
1 red onion, chopped roughly
3 cloves of garlic
1 small piece ginger, peeled and sliced
1 small red capsicum, remove seeds & membrane, chopped roughly
4 cloves of garlic
3 tablespoons honey
1 tablespoon cumin
1 teaspoon of cayenne pepper
4 tablespoons lime juice (approx 2 limes)
18 lamb cutlets
Yogurt to serve with dish
COUSCOUS
1 1/2 cups couscous
1 drop of olive oil
Salt
1 tablespoon butter
1/3 cup dried apricots , chopped finely
Pepitas, handful
Chopped parsley, handful
Chopped mint , handful
4 tablespoons lime juice (approx 2 limes)
Salt (optional)
Blend the onion, garlic, capsicum and garlic in a processor. Transfer to a bowl and add honey, cumin, pepper and lime juice & olive oil. Mix well.
Add the lamb in a deep bowl and mix the capsicum and onion mixture well in to the lamb. Secure with glad wrap and refrigerate for a couple of hours.
Add a little oil in the frying pan or use spray, fry the lamb for approx 3-4mins on each side for a medium rare lamb.
COUSCOUS
Best to cook as per package instructions.
Bring the water to boil, add some salt and a drop of olive oil. Remove from heat. Add couscous and stir, immediately add butter and stir until it has melted.
Transfer couscous to boil, add chopped apricot and pepitas seeds, parsley and mint, add lime juice , salt and combine well.Place couscous on serving plate and add the lamb on the top. Sprinkle chopped parsley and serve.
How to make couscous(Algerian couscous, recipe from the capital )????????كسكس جزايري عاصمي
*********From Wikipedia sources...*********
According to Charles Perry, couscous originated
among the Berbers of Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[11] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[13] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia in present-day Algeria.[14][15]
Known in France since the 16th century, it was integrated into French cuisine at the beginning of the 20th century, via the French colonial Empire and the Pieds-Noirs of Algeria. The oldest known traces of couscoussiers are found in graves from the 3rd century BC, from the time of berber king Masinissa of Numidia (in present-day northern Algeria), one of cradles of wheat cultivation.[Wikipedia source]*************
Ingredients:
Couscous with lamb ???? and white sauce,Carrots squash and
For your sauce:
3big onions ????
5 pieces of lamb ????
5 squash
5big carrots ????
Turnip is very suitable for the recipe but I didn’t have any
5 tbsp of oil
2tsp of salt
1tsp of black pepper
1tsp of cinnamon
For your couscous:
1pond of couscous
2 cups of water:use the first one when you steam your couscous for the first time and the second one in the second time
1/2 cup of oil:use the first half when you steam your couscous for the first time and the second half in the second time
chickpeas cooked before
MORE VIDEOS: -kalb elouz
-Vegan side dishes
- how to make Ramadan soup
Note:use medium size couscous is required
#foodporn #foodzillarecipe #food #foodie #foodphotography #foodstagram #foodblogger #foodstylist #foodiesofinstagram #foodlovers #foodstyling #foodpics #chef #cheflife #chefsofinstagram #cheflife???? #njcook #njchef #ny #nychef #mediterraneanfood #northafricanfood #linasrecipes234#algeriancouscous#couscous
Couscous /Moroccan Couscous With Lamb And Vegetables And Caramelised Onion /
#couscous #moroccanrecipes #moroccancuisine #couscousandvegitables
#couscous_marocain
couscous moroccan couscous with lamb and vegetables and caramelised onion
ingredients.....
750 gm mutton
4 spoon oil
little whole garam masala
3 pes onion
3 pes tomato
salt to tast
1 spoon turmeric powder
1 spoon cumin powder
1 spoon Coriander powder
1 spoon paprika powder
carrot kusa Red pumpkin
cabbage Big chilli chickpeas
250 gm couscous
1 pes white onion
50 gm raisin
pinch cardamon powder
pinch cinamon powder
50 gm suger
thank you for watching and support
Lamb Couscous
Let the Lamb Couscous dish be the hero of the iftar menu
Watch the full video for the Lamb Couscousrecipe from Nestle Professiona
#Nestle #NeslteProfessional #Ramadan #Iftar #Recipe!
اجعل طبق الكسكسي باللحم هو بطل قائمة الإفطار
شاهد الفيديو كاملاً للوصفة كاملة من نستله بروفيشينال
#نستله #نستله_بروفيشنال #رمضان #إفطار #وصفة
4 PORTIONS
Ingredients
- 100 G CHEF® DEMI-GLACE POWDER
- 1 LITRE OF WATER
- 4 PCS LAMB CHUNK
- 200 G ONION WEDGES
- 120 G CARROTS
- 70 G LEEKS
- 100 G CELERY
- 50 G GARLIC WHOLE
- 100 G BUTTER
- SALT
- 200 G BABY ONION
- BLACK PEPPER
- THYME FRESH
- ROSEMARY LEAVE
COUSCOUS
- 300 G COUSCOUS
- 100 G OILED CHICKPEAS
- SALT
- PEPPER
- 20 G MAGGI®VEGETALES STOCK POWDER
- 500 ML OF WATER
- 80 G BUTTER
GARNISH
- ROSRMERY LEAES
Method of Preparation:
1. Mix the CHEF® Demi-Glace Powder with water.
2. Sear the lamb shank with butter in a pan.
3. In a medium pot sauté the bouquet garni with butter then add the lamb shank.
4. Add the demi-glace and boil it for 3 hours until lamb is well cooked.
Couscous preparation:
5. Boil the water with MAGGI® Vegetables Stock Powder, butter, salt and pepper.
6. Add couscous and cook for 3 minutes.
7. Then add the boiled chickpeas.
Serving:
8. Place the couscous in a big plate, then top it with the cooked lamb shank.
9. Serve the sauce aside.
10. Garnish with rosemary leaves.
Boiled Lamb Meat with Couscous|My Gambian Kitchen
Easy lamb and couscous recipe. This is a hearty dish, full of flavor.
Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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