A Touch of Spice

A Touch of Spice

So I've been allowed to have a bit of a play in the kitchen - and I thought that I would have a play with Moroccan Spices; turmeric, coriander, cumin, ginger. I was surprised at how quickly the meal came together (although I did marinate the meat the night before). If you're looking for something with lots of flavour and the something which is ready in less than 20 minutes (20 MINUTES!!) than this dish is for you.

Moroccan Lamb and Apricot Couscous

Spiced Moroccan Lamb
3 lamb back-straps (or lamb fillets)
1/2 cup apricot nectar
2 tablespoons crushed garlic
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon brown sugar
1 teaspoon white vinegar

1. Mix all the marinade ingredients in a dish (which you can refrigerate). Cut the lamb into smaller pieces and then cover with the marinade and refrigerate over night.
2. Heat oil in a pan and cook the lamb on a medium heat - only turning once. (Don't cook on a high heat as the honey and the brown sugar will cause the lamb to burn).

Apricot Couscous
2 cups couscous
2 1/2 cups couscous
1 small red onion
2 fresh apricots
1/2 cup slivered almonds
2 shallots
1 tablespoon garlic salt

1. In a deep saucepan, fry off the red onion in oil until translucent. Add the diced apricot and almonds and stir for approximately 5 minutes.
2. Add couscous and mix, making sure the flavour mixture is distributed evenly. Add the boiling water, remove the saucepan from the heat and cover with a lid.
3. After 5 minutes, fluff the couscous with a fork. Add the shallots, garlic salt and another drizzle of oil.

Serve the lamb and couscous with a green salad.


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