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Moroccan-style lamb with pistachio couscous
Moroccan-style lamb with pistachio couscous
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Sweetened Moroccan lamb with fresh dates and apricots.
Ingredients:
  • 2 (about 500g) lamb eye of loin (backstrap)
  • Large pinch of ground cinnamon
  • Salt & freshly ground black pepper
  • 250ml (1 cup) water
  • 125ml (1/2 cup) fresh orange juice
  • 20g butter
  • 290g (1 1/2 cups) couscous
  • 150g fresh dates, halved, stones removed, thinly sliced lengthways
  • 150g dried Turkish apricots, halved
  • 75g (1/2 cup) salted pistachio kernels, coarsely chopped
  • 1 bunch fresh coriander, washed, dried, leaves picked
  • 20.00 ml finely grated orange rind
  • Thick natural yoghurt, to serve
Instructions:
  • Season the lamb generously with cinnamon, salt, and pepper. Heat oil in a non-stick frying pan over medium-high heat. Cook the lamb for 4-5 minutes on each side for a medium doneness or until cooked to your preference. Place the cooked lamb on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • In a saucepan, swiftly bring water, orange juice, and butter to a boil. Remove from heat, stir in couscous with a fork. Cover, let it rest for 5 minutes until liquid is absorbed. Fluff the grains with a fork.
  • Cut the lamb into thin slices against the grain. Combine dates, apricot, pistachios, coriander, and orange rind with couscous. Mix well. Portion into serving bowls, then add sliced lamb on top. Serve with yoghurt on the side, if preferred.

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