Moroccan Lamb with Couscous

"What's for dinner?" A familiar question you say. If only one could wave a magic wand! When you are busy with other things, as we all are these days, you usually need to be superbly organised. I guess there is "the eat out" option which is always nice of course and then there are the many takeaway channels which is easy but hardly the answer to everyday living. We need some easy home cooking options which are both quick, easy and nutritional to fit the slot. A quick search through the Australian Women's Weekly low-fat diet recipe book came up with the basic idea for my Moroccan dish. As suggested earlier, organisation is required to create a balance.

This particular recipe is easy and tasty but needs to be marinated ahead of time if you want that extra Moroccan taste. The night before is an excellent option or even just a couple of hours if not able to.

Lamb fillets, back straps or racks are suitable. The Couscous flavour will be determined by individual taste. I always use some thinly sliced preserved lemon (or grated lemon rind and a couple of teaspoons of juice) and coriander to my couscous when I am serving with a Moroccan flavour.

Lamb fillets (350g) racks or back strap
2 tsp each of ground cumin and coriander
1/2 tsp ground cinnamon
1/2 cup (140g) low-fat plain yoghurt

1/2 cup couscous
1/2 cup boiling water or stock
2 tblsp dried currants
2 tsp finely grated lemon rind or finely sliced/chopped preserved lemon
2 tsp lemon juice
1/4 cup fresh coriander leaves
1/4 cup roasted almond flaked (optional)

Combine lamb, spices and 1/4 cup yoghurt in a medium bowl, cover and refrigerate for 3 hours or overnight for max flavour.

Cook lamb on grill or barbecue or as desired. I usually brown in a pan both sides and place in a hot oven (180) until cooked to desired taste (pink). Take out and let stand for 10 minutes. Slice fillet/back strap thinly or rack as desired.

Meanwhile combine couscous and water/stock, cover, stand for 5 minutes or until liquid absorbed, fluffing with fork occasionally. Stir in currants, rind, juice, coriander, toasted almond flakes and sliced lamb with fork.

A tray of chopped vegetables which have been par boiled then browned in the oven with a shake of Moroccan seasoning is always welcomed as an additional side or added to the couscous.

Serve lamb and couscous with remaining yoghurt. If desired, chopped cucumber and mint can be added to yoghurt.

Thanks Mum X



  

Indian Lamb Curry

This post is brought to you by "Mother" of Maude and Betty......."Love your work Mum" x


Of course, it doesn't have to be winter for a good curry to go down well, but let's face it, a bleak winter night and a tasty curry with steamed rice and the naan bread. What could be better than that? There are many versions of this "Indian Lamb Curry" recipe. I have come across some dating back 10-15 years, some hotter that others. I have adapted this from a 2002 entry in Food.com to suit our majority. It has survived down the years.

    Ingredients


1 kg boneless lamb, trimmed of fat and cut into 2 cm pieces
1/4 cup vegetable oil
3 bay leaves
2 cardamon pods
1 cinnamon stick
8-10 peppercorns
3 whole cloves
1 1/2 large onions finely chopped
1 tbs fresh ginger paste
2 tsp minced garlic
1 green chili (long) optional
salt
1/2 tsp turmeric
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
1 1/2 tsp garam masala
1 1/2 cup diced tomatoes
3 cups water or stock plus a little extra
1/3 cup plain yogurt
2 tbs chopped fresh coriander leaves

Directions


Heat oil in large pan, add bay leaves, cardamon pods, cinnamon stick, peppercorns and cloves.

When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, stirring frequently.
Stir in the ginger paste, garlic, chili and lamb.

Season with salt, continue cooking and stirring occasionally for 20 minutes, adding a little water if necessary to avoid food from sticking.
Add tumeric, coriander powder, cayenne, and garam masala. Stir for 5 minutes adding 2 tbls water.

Add diced tomatoes and cook for 5 minutes, stirring.

Add 3 cups of stock/water and simmer for 30/40 minutes or until meat is tender and to your liking.

Whisk yogurt with fork and add very gradually to curry on very low heat.
Continue cooking until meat is to your liking and sauce is thickened.
Garnish with coriander leaves and serve with steamed rice and Indian breads.  


This curry was lovely.....thanks for sharing it Mum!
  

lamb korma

I'm not going to bore you with my obsession with Indian food again but I had to include another Indian favourite for all those followers who have their slow cookers dusted off and out from the depths of their cupboards. For me it was a matter of mentioning mine had a crack in the bowl of my old one and was due for retirement, that Father of M, (like he does) suddenly produces a brand new one and how could I possibly refuse this lovely gesture!! Thanks Dad xx

I must be truthful here and let you know with much embarrassment that I only ever used my slow cooker for corned beef!!! Don't get me wrong I do make casseroles but I tend to cook them in the oven and it's not that I ever wanted to make a stew or casserole in my slow cooker, I guess I just never did! Well now that I have all that out in the open, I wanted to see for myself  how simple and easy cooking with your "slow cooker" can be. My Mother and B use their slow cookers for things other than the corned beef, so it's not like I've never seen it done.

This lamb korma recipe I found in a good old "The Australian Women's Weekly" book - Slow Cooker 2. It looked very tasty and seeing it was one of our favourite cuisines I thought what better way to christen my new slow cooker. It was extremely easy and I think I could get hooked on this slow cooking business just for busy nights that is, as I found myself twiddling my thumbs as I had nothing to do and I like being somewhat hands on when I cook (sad but true) but for all those out there and I know a few that can't be bothered go get your slow cooker out!!

I just bought my lamb shoulder at my local butcher and I asked if he could bone it for me, it's a cheaper cut of lamb and well worth finding and using in this recipe as it cooks all day and is very tender once it's cooked.

You will need:  - serves 6
1.5kg boned lamb shoulder, chopped coarsely (I just asked my local butcher for it and he boned it for me)
2 medium brown onions sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
2/3 cup korma paste
3 medium tomatoes chopped coarsely
1/2 cup chicken stock
1 1/4 cups pouring cream (1 x 300ml carton cream is fine)
1 cinnamon stick
2 teaspoons poppy seeds
1/2 cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
1/3 cup roasted flaked almonds (I totally forgot to use these)

Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream, cinnamon and seeds in a 4.5 litre (18 cup) slow cooker.

Cook, covered, on low for 6 hours. Season to taste.

Discard cinnamon stick and serve korma sprinkled with coriander, chilli and nuts.
I made the same rice as I usually make with my butter chicken, you will find that recipe on the "butter chicken" blog. You could also serve this dish with some grilled flat breads or some plain steamed rice.

M x

Lamb, spinach & feta sausage rolls

I have been known to make the odd sausage roll here and there over the years and have tried many sausage rolls also. B has been fortunate to sample some sausage rolls from Bourke Street Bakery in Sydney and has lent me her Bourke Street cook book for a while. Actually it has just come to my attention as to why I have been so lucky that B has actually parted with one of her most prized possessions! No I haven't made those ginger brulee tarts that you suggested! (Just in case she is reading my post today!)

Back to the task at hand - sausage rolls! I am a little partial to the good old homemade ones I'm afraid and you can really add anything you like to make your own creations and using different minces, lamb, beef, chicken or chickpeas for the vegetarians out there.

My little beasts love them and over the years I have managed to hide all kinds of healthy vegetables in the mince (if only they knew!). I was a little scared of them turning their noses up at these ones as the word "spinach" sent alarm bells ringing in my head as it meant the texture could have a slight green colour appearance once they took their first bite. I was very wrong.....they LOVED them and you could barely tell there was anything healthy hiding inside the sausage roll.

I had never tried using lamb mince in a sausage roll before but I found the flavour with the feta and spinach to excite my taste buds. This recipe makes quite a few and I was able to freeze some and give to B (I do share sometimes!) and I'm sure Mr B enjoyed every last crumb.

This recipe was found in what is turning out to be one of my kitchen must-have books - "My favourite food for all seasons" by Janelle Bloom.

You will need:
1kg lamb mince
6 green onions, finely chopped
2 cups finely shredded English spinach or silverbeet
1 cup soft white breadcrumbs
1/4 cup flat-leaf parsley, chopped
1/4 cup pine nuts, toasted, chopped
2 eggs
150g marinated feta, well drained
frozen ready-rolled puff pastry, partially thawed
tomato chutney, to serve

Pre-heat the oven to 200 degrees. Line 2 large flat baking trays with baking paper.

Process your breadcrumbs in the food processor.

Combine the mince, green onions, spinach, breadcrumbs, parsley, pine nuts and 1 egg in a large bowl.
Mix with clean hands until well combined.

Crumble over the feta and stir gently to combine. Season with a little salt and plenty of freshly ground black pepper.

Cut 1 pastry sheet in half. Beat the remaining egg with a fork. Spoon the filling in a sausage shape along the long edge closest to you. Brush the opposite long edge lightly with beaten egg. Roll up and press the pastry edges together to seal.

Repeat with remaining filling and pastry. Cut each roll into smaller ones. Brush the top of each sausage roll with egg. Place seam side down onto trays, allowing room for spreading. Bake for 15-20 minutes or until golden and puffed. Serve hot, warm or at room temperature with tomato chutney.

Enjoy! M