Easter time! And time for what is now an annual release on the new 6-Hour Lamb!
Moroccan flavours work amazing with this dish and we think it absolutely rivals the first two. Tell us what you think!
Moroccan Spice Rub. This should be plenty for both the rub and the braise.
IMPORTANT. Before you add salt, reserve 6 teaspoons for the braise. The braise should not have additional salt added because of the stock. Add salt only after you have reserved that aside.
3 tsp Cumin
3 tsp Smoked paprika
2 tsp Allspice
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Black pepper
2 tsp Turmeric
1 tsp Cinnamon
1 tsp Brown sugar
1 tsp Cardamom
1 tsp Ginger
1 tsp Coriander seed
6 cloves
2 tsp salt
For the Cous Cous:
500g Cous Cous
750ml boiling water (measure it carefully)
Pour water over, cover with cling film and let stand for 10 minutes. Then flake with a fork and allow to cool.
Sauce: (again reinforrcing the flavours!)
60ml lemon juice
1 tsp Cumin
1 tsp Smoked paprika
1 tbs Tomato paste
Salt pepper to taste
Pour the sauce over the room temp cous cous and stir thru thoroughly.
Veg component:
1 cucumber, small dice
1 punnet cherry tomatoes or 1-2 medium tomatoes, small dice
1 medium red onion, fine dice
1 big handful shredded mint
Same for parsley
Add veg and stir through.
Serve all with Greek yoghurt and squeeze of lemon! Delicious.
GTC x
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Drop a comment! Tell us what you think!
1 Comment
Nice one can’t wait to try it.