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Lamb with sweet couscous – a recipe from Morocco

A delicious recipe with inspiration from Moroccan cookery. It is served at celebrations, for example at Eid, after Ramadan, or when good friends come to visit.
Hanaskog • Publicerad 5 april 2019
Foto: Sofyan Aswad

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.

Foto: Sofyan Aswad


(4 portions)

About 3 kg shoulder of lamb

10 prunes

Sesame seeds

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)

Olive oil


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.

Sweet couscous.
Sweet couscous.Foto: Sofyan Aswad

Sweet couscous


4 portions

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.

Bon appétit!

Foto: Sofyan Aswad
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Så här jobbar Mosaik Kristianstadsbladet med journalistik. Uppgifter som publiceras ska vara korrekta och relevanta. Vi strävar efter förstahandskällor och att vara på plats där det händer. Trovärdighet och opartiskhet är centrala värden för vår nyhetsjournalistik.