Moroccan Lamb

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Your family and friends will enjoy the amazing flavours in this Moroccan inspired dish. The fruits and spices create a delicious combination that is sweet and tasty but not too spicy. Substitute dried apricots for prunes if you prefer.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serves: 4

Ingredients

  • ½ butternut pumpkin, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1½ cups chicken stock
  • 6 teaspoons harissa
  • 10 prunes, chopped
  • 1 cup couscous
  • 2 whole roasted red peppers, sliced
  • ½ red onion, finely sliced
  • 2 handfuls baby spinach leaves
  • 400 g cooked lamb, warm
  • 1 handful pine nuts, toasted
  • plain yoghurt to serve (optional)

Dressing

  • 3 tablespoons orange juice
  • 6 tablespoons olive oil
  • 2 tablespoons white condiment (white balsamic vinegar)

Method

1Preheat oven to 200°C. Coat pumpkin cubes with oil (I like to put them in a plastic bag with the oil so they get coated evenly), place on a roasting tray and sprinkle with cumin. Roast for 20 minutes, until brown and cooked through.

2Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes.

3In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently.

4Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.


Jodie BlightJodie Blight  |  We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.

After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin
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As published in Peninsula Kids Magazine – Spring 2016

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