MOROCCAN RECIPES | BBC GOOD FOOD
Exotic North African dishes that are big on flavour, aroma and spice. Try an easy chicken tagine, or roll up some Speedy Moroccan meatballs.
Provided by Good Food team
Number Of Ingredients 1
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
Total Time 1 hours 35 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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TAGINE RECIPES - BBC GOOD FOOD
Stir up the fragrant flavours of North Africa in a hearty casserole.
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- Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving
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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
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MOROCCAN LAMB TAGINE RECIPE - DELICIOUS. MAGAZINE
Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 3 hours 45 minutes
Cuisine Moroccan recipes
Calories 461kcals per serving
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Reviews 4.3
Total Time 3 hours 45 minutes
Cuisine Moroccan recipes
Calories 461kcals per serving
- For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
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COUSCOUS WITH MOROCCAN SPICES RECIPE - FOOD.COM
A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 228.4 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 228.4 per serving
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
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MOROCCAN COUSCOUS RECIPE RECIPE | GOOD FOOD
This is a great vegetarian dish, packed full of flavour and incredibly easy to make. There is no harm in making extra couscous as it's great in school lunches or as a work snack the following day.
From goodfood.com.au
Total Time 30 minutes
Category Lunch
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Total Time 30 minutes
Category Lunch
Combine all ingredients except for the boiling water or stock and salt and pepper in a medium-sized bowl. Pour in boiling water or stock, and cover bowl with plastic film. Set aside for 10-15 minutes. Uncover and fluff the couscous with a fork. Season a serve at room temperature.
This recipe goes with Mark LaBrooy and Darren Robertson's Harissa eggplant
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ONE-PAN MOROCCAN CHICKEN & COUSCOUS RECIPE | HELLOFRESH
We’re all about that sauce, baby, and this North African–inspired meal has it in spades. The base of the skillet dinner is a saucy couscous simmered with carrots, onions, and dried apricots—for that craveable sweet-savory combo. Then there’s plenty of garlicky, lemon crema to drizzle over the Tunisian-spiced chicken. A scattering of crunchy pistachios at the end provides a delightful textural contrast. Moroccan? More like Mo’rockin!
From hellofresh.com
Total Time 35 minutes
Cuisine African
Calories 750 kcal per serving
From hellofresh.com
Total Time 35 minutes
Cuisine African
Calories 750 kcal per serving
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