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| Lamb and scallions with steamed buns (Photo credit: ulterior epicure) |
By Juvy S. Iliwiliw
Couscous, a type of semolina pasta, is so versatile it can be
served either warm or cold, plain or flavored, and even as a dessert. In this
recipe, it is part of the main dish. Its light flavor and coarse texture makes
it the perfect accompaniment to lamb’s strong flavor.
Lamb is available in leading supermarkets. Fillets, chops, and
cutlets are great for everyday pan-frying. For stir-frying, cut meat into thin
strips and cook in small batches.
BRAISED LAMB WITH COUSCOUS
You will need:
500 grams diced lamb
1 medium red onion, chopped
2 cloves garlic
pinch of thyme
pinch of oregano
salt and pepper to taste
For couscous:
1 cup couscous
1 cup boiling water
1 tablespoon butter
Here’s how:
1) In a frying pan, sear the Lamb until brown.
2) Add onion to the same pan and cook until soft. Add garlic, herbs,
seasonings; saute’ until mixture is fragrant. Transfer to a baking dish pan.
3) Make couscous: In a large bowl, combine couscous with water and
butter. Cover and leave for about 5 minutes or until the water is fully
absorbed by the pasta, fluffing it with a fork occasionally. Serve with lamb.
4) In a preheated 350oF oven, place the baking dish with
lamb. Cook for 90 minutes to 2 hours, until lamb is good and tender.
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