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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

lamb-tagine1For 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 ramiro pepper, deseeded and sliced, half a butternut squash, cut 1cm thick and into chunks, turn into the mix and add a whole cinnamon stick, 1 heaped tsp ground coriander, and a scant ½ tsp chilli powder, plus salt and pepper.

lamb-tagine ingredientsFinally, pour in enough lamb or chicken stock to barely cover the pan’s contents and add 3-4 ripe tomatoes, chopped. Slip the heat diffuser onto the hot plate and sit the pot over with tight fitting lid on (the diffuser reduces the heat by half and will allow the tagine to simmer gently, as opposed to boiling dry!). Simmer for 1½ – 2 hours or until the lamb is suitably tender. Now adjust seasoning, add soft dried apricots and lemon juice to taste, continue to simmer for a few minutes to soften the apricots.

Meanwhile, place 150g couscous in a bowl with a handful of shelledlamb-tagine2 pistachio nuts, add boiling water to cover and pop a plate over the bowl, stand in a warm place for 5 minutes then add a good handful of freshly chopped mint leaves, a glug of olive oil and seasoning and lemon juice to taste – lightly lifting and turning with a fork to mix. Serve in warmed bowls with a good ladle  of Moroccan lamb and a bowl of thick yoghurt available to spoon on.