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Posted by on 9 May 2016 in Featured, Meat, Ozpig |

Moroccan Lamb with Fragrant Mint & Lemon Couscous

Moroccan Lamb with Fragrant Mint & Lemon Couscous

The Ozpig has arrived and what a delight it is to cook on it! I used a black iron lidded pot but this is essentially a tagine recipe writes Sandra Tate… The Ozpig is a camper’s dream, giving both warmth and a hotplate on which to cook a surprisingly large repertoire of dishes; from breakfast fry up to kebabs, grills, steaks and one pot cooking, it covers them all. Today I popped a few bits of kindling, lit up and added logs and away I went with this fragrant dish. Moroccan Lamb with Fragrant Mint & Lemon Couscous – serves 3-4 For the early stages I placed my iron pot directly on to the hot plate – hot enough for me to firstly fry off 1 finely sliced onion; 3cm cube of peeled fresh ginger, finely chopped; 4 cloves garlic, peeled & finely chopped in a couple of tbsp olive oil. Once softened add 600g lamb shoulder, diced and turn to brown a little to seal; then add 1...

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