A mouth watering Moroccan dish that will transport your tastebuds. Impress your family and guests or just spoil yourself with dish.
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Braised Moroccan Lamb Rump with CousCous & Mint Yogurt
Description
A mouth watering Moroccan dish to impress your family and guests or just spoil yourself with.
Ingredients
Scale
1 Moroccan spice mix
4 Lamb Rump
1 Spanish Onion – cut into wedges
12 Whole Cherry Tomatoes
4 Table Spoon Moroccan Spice Mix
6 Chat Potatoes – cut into cubes
2 Lemon – cut into wedges
4 Garlic Cloves – crushed
1 Red Capsicum – peeled and stripped
3 Ripped Tomatoes – grated
1 can Cooked Chickpeas – drained and washed
10 Mint leaves – finely chopped
1 Cup Labini Yoghurt (or similar)
250 grams CousCous
1 splash Olive oil
Instructions
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Preheat the oven on the roast function at 180 degrees C or steam oven at 40% steam 180c oven.
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Season the lamb rumps with Moroccan spice heat frying pan on induction level 8 till hot, touch of olive oil seal lamb on all side and place in to deep baking dish
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Add into baking dish chickpeas Spanish onion chat potatoes lemon garlic capsicum grated tomatoes and the rest of the Moroccan spice cook in the oven with a cover for 30 min
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Mix yogurt and mint together leave in the fridge
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Take cover of the lamb place in cherry tomatoes and leave in for a further 7 mins
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Place cous cous in a stainless steel bowl add boiling water until cous cous is just cover wrap with glad wrap
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To serve slice lamb on the plate the vegetables over the top and serve with a tower of cous cous on the side
- Cuisine: Dinner
