Lamb with sweet couscous – a recipe from Morocco
Jamila Aboutarek lives in Hanaskog and comes from Morocco. She loves cooking. She started cooking when she was just seven years old. This is a recipe her mother taught her.
Watch the film here when Jamila shows you how to make her Moroccan lamb recipe.
– A sweet couscous that we call safa tastes very good along with the lamb, tajine, says Jamila Aboutarek.
About 3 kg shoulder of lamb
3–4 boiled eggs
2 cinnamon sticks or 1 tsp. ground cinnamon
Pinch of saffron
2 tsp paprika powder
1 tsp ground ginger
2 garlic cloves
Salt, black pepper
Some ras al hanout (a Moroccan mixture of caraway seeds, cayenne pepper, turmeric, cumin and coriander)
1. Set the oven at 200’.
2. Put the meat in a bowl with the olive oil and all the herbs for a few minutes.
3. Brown the meat on all sides in a pan.
4. Transfer the meat to an ovenproof dish and pour over the herb marinade.
5. Roast the meat in the oven for 35–45 minutes. Take it out of the oven and let it stand, covered, for a few minutes.
6. Serve the lamb with the prunes. (You can fry them gently first in some of the juices from the roast meat)
Place the egg halves round the meat.
Sprinkle with sesame seeds.
You can serve slices of farmhouse loaf along with the meat to soak up the juices.
2 dl couscous
2 dl water
1 tbsp butter
2 tsk sugar
1 tsk ground cinnamon
Pinch of salt
1 dl raisins
A few little chocolate eggs for decoration
1. Boil up the water.
2. Pour the hot water over the couscous in a bowl, add salt and butter and stir. Cover the bowl with a lid.
3. Let the couscous stand for 5 minutes in the covered bowl till all the water is absorbed.
4. Turn out the couscous on to a plate, mix in the raisins.
5. Sprinkle with sugar and cinnamon.
6. Serve the couscous in small bowls along with some extra sugar – it should be really sweet.
Serve the dish along with a salad.