Main courses · Meat & poultry
Moroccan Lamb with Preserved Lemon Couscous
To make your own ras el hanout: before starting recipe, place 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp paprika, 2 tsp salt, 1 tsp turmeric, 1 tsp cinnamon and 1 tsp allspice into mixing bowl and dry roast 5 min/250°F/speed 0.5 . Grind 30 sec/speed 10 . Use this homemade ras el hanout as a replacement in both the Spice Rub and Yogurt Sauce.
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Details
- Difficulty
- Medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 240 min
- Total
- 240 min
- Yield
- 8 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- lemon
- 1
- parsley
- 1 bunches
- garlic
- 16 cloves
- ras el hanout
- 5 tbsp
- salt
- 2 tsp
- extra virgin olive oil
- 57 g
- leg of lamb, boneless
- 1
- cilantro
- 0.5 bunches
- plain yogurt
- 340 g
- ras el hanout
- 1–2 tsp
- honey
- 57 g
- couscous
- 397 g
- preserved lemons
- 1–2
- chicken stock
- 510 g
- dried cherries
- 170 g
- pine nuts
- 57 g
- fresh cilantro, chopped
- 0.5 bunches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 71 g
- Energy
- 3,301.2 kJ
- Calories
- 789 kcal
- Fat
- 25 g
- Fibre
- 4 g
- Carbohydrates
- 66 g
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