Around the world in 80 dishes No. 46: Moroccan lamb couscous
Ingredients to serve 5
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.3 tablespoons olive oil
2 tablespoons of ras el hanout
1 medium onion, chopped
1 bunch celery, cut into cubes
Quarter bunch fresh coriander, chopped
1 tin chopped tomatoes
3 tablespoons tomato paste
1 carrot
2 courgettes
2 turnips
Quarter of a savoury cabbage
700g lamb leg
For the couscous
500g couscous grain
500ml water
1 teaspoon salt
100ml olive oil
Method
This traditional Moroccan meal is also one of our most popular dishes at the restaurant Momo. For me, the marinating of the lamb with the ras el hanout is the key to this dish, and to ensure a full flavour, this must be done the night before. Ras el hanout is a popular blend of spices that is used across North Africa. The name means "top of the shop" in Arabic and refers to a mixture of the best spices a seller has to offer. A couscous steamer is preferred.
For the rich sauce, first heat the olive oil and add the onions, then cook for 5 minutes. After adding the carrots, celery, chopped tomato and tomato paste, season with salt and ras el hanout, pour in 2 pints of water and leave to boil.
Next, lower the heat and cook for about 1 hour and then add the rest of the vegetables and cook for about 20 minutes. Finally, add olive oil and the chopped coriander to the sauce.
To make the couscous grain, pour dry into a large bowl with 20ml of olive oil and salt, add the water and leave to soak for about 20 minutes blending now and again with your hands.
Cook for about 15 minutes, preferably in a couscous steamer, until the steam begins to come up through the grains. Next, leave to cool in a bowl and, once cool enough to handle, sprinkle with 100ml of water and the rest of the olive oil.
To make the lamb, marinate the night before with half a tablespoon of the ras el hanout spice. Once ready to cook, add some chopped coriander and olive oil and then grill the skewers on the barbeque or grill. Serve in a deep plate with couscous at the bottom, sauce to your taste and grilled lamb.
David Jones is head chef at Momo restaurant in London (www.momoresto.com)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments