The Dinner Planner

Slow Cooked Moroccan Lamb with Herbed Couscous

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Servings 4

Ingredients
 

Moroccan Lamb

  • 500 g lamb shoulder – cut into 3-4cm cubes
  • 1 onion – diced
  • 3 garlic cloves – crushed
  • 1 tbsp ginger – finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • ¼ tsp ground tumeric
  • ½ preserved lemon – rind only – finely diced
  • 300 ml beef stock – hot
  • 1 tbsp tomato paste
  • 1 large eggplant – large dice
  • ½ large cauliflower – large dice
  • salt and pepper

Herbed Couscous

  • 1 cup couscous
  • ¼ cup currants
  • 2 tbsp parsley – finely chopped
  • 2 tbsp mint – finely chopped

Instructions
 

  • Moroccan Lamb – Coat the lamb in the dry spices and set aside.
    Heat 1 tbsp oil in a pan on medium heat. Add onion and cook for 5 minutes. Add garlic and ginger and cook for 2 minutes. Add lamb and cook until browned all over (about 5 minutes).
    Pop lamb in slow cooker with preserved lemon and tomato paste. Add stock to pan and heat through. Add to slow cooker. Cook for 6 hours.
    An hour before dinner, add the eggplant, cauliflower and honey and stir through. Season with salt and pepper.
    If you are short on time, you can throw it all in the slow cooker and skip the pan steps. You just get more flavour if you do these.
  • Couscous – cook according to packet instructions. I like to use stock instead of water if I have some on hand. Once cooked and fluffed up, toss lemon zest, juice, herbs.
  • Serve the lamb and couscous garnished with toasted almonds.

Tips and Variations

Vegetarian – Replace the lamb with chickpeas and cook it all together on the stove for half an hour. You will not need as much stock (about half). 
Gluten Free – Swap the couscous for quinoa.
Low Carb – Swap the couscous for 2 cups of cooked cauliflower rice.
Meal PrepOn Sunday – coat the meat in the spices, chop up all the vegetables and toast the almonds. The eggplant will brown about half an hour after it has been cut, however it has no impact on the dish. If if this bothers you cut it up before you are ready to use it. 
Preserved Lemon – Please do not leave this out. I have noticed it is hard to get in my local Woolworths or Coles, however the local small grocers have it in stock. It is about $8-10 per jar and keeps for months (or longer) in the fridge. There will be recipes in future meal plans that include preserved lemon, so it won’t get lost in the back of your fridge never to be used again. 

Nutrition

Calories: 407kcal | Carbohydrates: 63g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 380mg | Potassium: 1366mg | Fiber: 10g | Sugar: 15g | Vitamin A: 395IU | Vitamin C: 61mg | Calcium: 122mg | Iron: 5mg

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