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Lamb curry and dry fruits couscous.

Mains, Lamb

A lamb curry à la minute with vegetables and spicys, going with a dry fruits couscous.

Ingredients

Recipe for 4 persons

For the curry

600 Gr
Boneless leg of lamb
2 Unit(s)
White onion
1 Unit(s)
Red pepper
1 Unit(s)
Green pepper
30 Ml
White wine
8 Sprig(s)
Fresh cilantro

For the spicy paste

1 Unit(s)
Jalapeno pepper
10 Ml
Chili flakes
10 Ml
Curry powder
10 Ml
Curcuma
10 Ml
Coriander

For the couscous

200 Ml
Couscous
200 Ml
Vegetable stock
2 Unit(s)
Dried apricots
2 Unit(s)
Dry figs
15 Ml
Raisins
  • Vegetable oil
  • Salt and pepper
Lamb curry and dry fruits couscous.

Preparation time: 30 min

  • For the preparations

    Cut the lamb in 2cm cubes. Dice the onions and the Pepper in small cubes. Empty the jalapeno and cut it really thine. Dice the apricots and figues in small cubes. Chop the cilantro.

  • For the curry

    In a mortier crush the chili and the spicys as a paste. Marinade the lamb in this paste for 10 minutes. In a wok or a pan with hot vegetable oïl, sautez the onions for 1 minutes, add the lamb and sautez it for 1 more minute, when the lamb start to have a coloration deglaze with the wine and cook it 1 more minute. Add the peppers and sautez it 1 to 2 more minutes.

  • For the couscous

    Bring the stock to boil in a pot, in a bowl work the couscous with some oliv oïl and pour the hot stock on the top, cover with some saran wrap and let it seat for 20 minutes. After that work it with a fork by adding the dry fruits, season it.

  • For the platting
    In a bowl, put the couscous at the bottom, the curry with the sauce on the top and finish with the cilantro.

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