String lamb in express couscous

With ras-el-hanout, the lamb takes us to the kitchen. Here is the delicious recipe for string-style lamb in express couscous

Ingredients for 4 persons :

  • 600 g of saddle of leg of lamb (or of leg or shoulder),
  • 1 merguez,
  • 1 big carrot
  • 1 big turnip long white
  • 120 g cooked chickpeas
  • 1 large handful of raisins
  • 1.3 l vegetable or poultry broth
  • 1 C. tablespoon of ras-el-hanout
  • 1⁄2 tsp. cumin, salt.

String lamb in express couscous

Crumble the flesh of the merguez and sweat it dry for 3 min then add the spices and cook for 1 to 2 min over low heat.

Pour in the broth, add the grapes, bring to a boil then reduce the heat.

Add the chickpeas, carrot and turnip cut into tagliatelle with a peeler or mandolin, then bring to a boil.

Adjust seasoning.

Pour the broth into individual soup tureens, add the meat cut into very thin slices and cover.

Serve the lamb like a string with fine semolina.

  • To discover: the royal couscous recipe

Video: Moroccan lamb with couscous recipe - Waitrose (July 2021).