Moroccan Lamb and Couscous

This is the perennial nursery favourite. The cook at nursery always has to make extra, as so many of the children ask for second helpings! I've adapted it a little - to make the lamb mince go further I sometimes pulse the equivalent volume of chick peas in a food processor and add to the mix. Because we rarely had lamb at home growing up, I've added some grated raw ginger to take away some of the mutton-y smell.

 

Ingredients

• 350g lamb mince
• (Optional) Equivalent volume of cooked chickpeas - whole or pulsed in a food processor
• 400g tinned tomatoes
• 1 onion, finely diced
• 2-3 carrots, finely diced
• 1 tbsp tomato puree
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tsp mixed herbs (oregano, parsley, thyme, marjoram etc.)
• 1 lamb stock cube
• 2cm pc. raw ginger, peeled and grated finely
• Sunflower oil for frying
• Ground black pepper to taste
• 150-200g couscous

Serves 3-4

 

Instructions

• Dry-roast the cumin and coriander in a frying pan until the aromas are released - take care not to burn. Crush to a powder using a pestle and mortar, then mix with the ground ginger, cinnamon and mixed herbs
• Heat the oil in a heavy-bottomed pan and add the onions. Fry for 3-5 minutes until softened, taking care not to burn
• Add the lamb mince and grated ginger and brown all over
• At this stage I tip the whole lot into a sieve and drain any excess fat. Give the pan a wipe, return the onions and lamb and put back onto the heat
• Add the crumbled stock cube, carrots, tinned tomatoes, tomato puree and spice mix, stir and bring back to the boil. Add water if your mix looks too dry
• Reduce to a simmer, cover and simmer for 30 minutes or until the carrots are softened. Add black pepper to taste
• Put the couscous into a bowl and pour over boiling water until 1cm above the top. Cover and leave for 10 minutes
• Fluff the couscous with a fork and serve with the lamb mixture in warmed bowls

Moroccan Lamb and Couscous