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November 26, 2006

[24.11.06] Algerian lamb and cous cous

Over the past couple of months I've been using cous cous for the sole purpose of visualising sound waves. But enough of that I say! Let's eat it instead! I decided to incorporate these little things into an Algerian lamb dish for our final Stirling cookoff, here's a rough rundown:

  • 3 tbl spoons of olive oil
  • 1 tbl spoon of Balsamic vinigar
  • 1 tbl spoon of smoked paprika
  • 1 tea spoon of powdered chilli
  • a thumb sized knob of ginger (grated)
  • 3 cloves of garlic (diced and crushed)
  • 1 tbl spoon of coriander seeds (to crush)
  • 1 tea spoon of nutmeg
  • 1 tea spoon of cumin seeds (to crush)
  • 1kg of lamb (diced small-ish)
This is the marinade for the lamb to be prepared the night before. Put the lamb aside in a large mixing bowl, and mix/bash every else together in a morter pestle. Mix this together with lamb and put in the fridge over night. The next list are the ingedients for the rest of the dish.

  • 1 red onion (halved and sliced)
  • 2 carrots (diced)
  • half a medium sweet potato (diced)
  • two handfuls of raisens
  • one can of Roma tomatoes
  • one lemon (juiced)
  • 250g cous cous
  • one knob of butter
Use a bit more olive oil and fry up the onion with some salt and pepper, adding the carrot and sweet potato once the onion is soft and transparent. Add the marinated lamb and cook until browned. Add the raisens and tomatoes with lemon juice and allow to simmer for 30 mins. Prepare the cous cous and serve striaght away.

Enjoy with seven bottles of red wine (as the picture instructs or whatever.)

Good health. TLR

CATEGORY: Food and sociale

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