A taste of Morocco

People :

4

Preparation time :

40 min

Difficulty:

Easy

Description

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Ingredients
  • 1kg of the loin part of the rack of lamb (cleaned and boned keeping the bones)
  • 200g of couscous
  • ½kg of sweet onion
  • 100g of boiled sweet pumpkin
  • 60g of currents
  • 2 sprigs of fresh mint
  • 1 tin of coconut milk
  • 80g of butter
  • 1c/s of flour
  • Olive oil 0.4%
  • 400g water
  • Salt
  • Pepper

 For the lamb stock

  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • ½ leek
  • 1 turnip
  • 4 ripe tomatoes
  • 1 head of garlic
  • 1 bay leaf
  • 1 c/c of spices for couscous
  •  
Preparation
For the sauce
  1. Chop up the bones and place them in an oven for about 15 minutes then sprinkle with flour and allow to cook for another 5 minutes. Sauté the chopped vegetables then add the cleaned garlic and bay leaf now leave until caramelized. 
  2. Add the bones and spices cover with water and cook on a low heat for one hour. 
  3. Pass through a sieve then let it reduce again, add a little butter then set aside.

For the couscous

  1. Pour the couscous into a bowl and add boiling salted water. Cover with cling film and let it stand for 5 minutes. Then fork through and add the chopped mint and butter. Reserve

For the onion Confit

  1. Cut the onion into thin strips and cook on a low heat with the raisins, and a little salt, cover with some cling film until it has caramelized.

Serving the dish

  1. Quickly brown the spiced lamb loins in a skillet then finish cooking in the oven for a few minutes. Cut into slices. 
  2. Place the loin of lamb in the bottom of the tagine, accompanied by the couscous with the diced pumpkin and onion comfit. 
  3. Finally add a little lamb juice, coconut milk and fresh mint leaf. Then cover with a lid.

Additional information

People :

4

Preparation time :

40 min

Difficulty:

Easy