Moroccan Lamb with Minty Orange Couscous

Moroccan Lamb with Minty Orange Couscous

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 20, 2018.
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Ingredients

Lamb

  • 1 red onion
  • 1 carrot
  • 1 parsnip
  • 300g orange kumara
  • 1-2 Tbsp Moroccan Lamb spice mix
  • 1 clove minced garlic
  • 1 cup beef stock
  • 1 can chopped tomatoes
  • 1 tsp brown sugar
  • ½ tsp salt
  • ½ bag baby spinach
  • 550g lamb leg steaks (at room temperature)

Couscous

  • 1¼ cups boiling water
  • 1¼ cups couscous
  • ¼ tsp salt
  • Zest of ½ orange (optional, adults)
  • 2 Tbsp mint (optional, adults)
  • 1 Tbsp orange juice (optional, adults)

Steps

  1. Finely dice onion; dice carrot, parsnip and kumara 1cm. Set aside separately. Heat a drizzle of oil in a medium pot on a medium-high heat. Add onion and cook for 2-3 minutes, until soft and starting to brown. Add Moroccan lamb spice mix and garlic and cook for about 1 minute, until fragrant.
  2. Add carrot, parsnip, kumara, stock, tomatoes, sugar and salt and bring sauce to a simmer. Cover and simmer for 15-17 minutes, until veggies are just cooked through.
  3. While sauce is simmering, roughly chop spinach and mint and set aside.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season. Cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes before slicing thinly. Reserve resting juices. Stir lamb, resting juices and spinach through sauce and keep warm.
  5. Bring a full kettle to the boil. In a medium heat-prrof bowl, combine boiling water, couscous, salt and orange zest. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Add mint and orange juice (if using) and season to taste.
  6. To serve, spoon couscous onto plates and top with lamb sauce.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 29.8g
Carbohydrate 35.4g
Fat 19.6g