Method
1. First make the stuffing: Put the couscous in a bowl, pour boiling water over it, stir, and leave until the water has been absorbed.
2. In a small frying pan, heat the coriander and cumin seeds until fragrant. Grind to a powder then mix with the cinnamon.
3. Heat 1 tablespoon of the oil in a frying pan. Add the pine nuts and almonds and fry until browned. Drain on kitchen paper. Add the remaining oil to the pan, wait until hot, then add onions which onions? Mentioned twice in ingredient list and fry until soft. Stir in the garlic and spice mixture and fry till golden brown. Do you mean a mixture of garlic and spice, or the garlic and the spice mixture from step 2?
4. Open out the lamb, skin side down, and season inside with pepper, then spread over it the stuffing including the couscous. Tuck the flaps of the lamb over the stuffing, roll into a neat sausage shape, then tie securely with a string.
5. Preheat the oven to its highest setting. In a roasting pan that the lamb will just fit into, put the chopped onion, then put the lamb over the onion and pour the remaining oil and the lemon juice over it.
6. Bake for 15 minutes then lower the oven to 220 C and bake for another 25 minutes until the lamb is pink from the center. Remove the lamb from the oven, cover and leave to stand in a warm place for 15 minutes before carving. Green beans will make an attractive garnish.
1. First make the stuffing: Put the couscous in a bowl, pour boiling water over it, stir, and leave until the water has been absorbed.
2. In a small frying pan, heat the coriander and cumin seeds until fragrant. Grind to a powder then mix with the cinnamon.
3. Heat 1 tablespoon of the oil in a frying pan. Add the pine nuts and almonds and fry until browned. Drain on kitchen paper. Add the remaining oil to the pan, wait until hot, then add onions which onions? Mentioned twice in ingredient list and fry until soft. Stir in the garlic and spice mixture and fry till golden brown. Do you mean a mixture of garlic and spice, or the garlic and the spice mixture from step 2?
4. Open out the lamb, skin side down, and season inside with pepper, then spread over it the stuffing including the couscous. Tuck the flaps of the lamb over the stuffing, roll into a neat sausage shape, then tie securely with a string.
5. Preheat the oven to its highest setting. In a roasting pan that the lamb will just fit into, put the chopped onion, then put the lamb over the onion and pour the remaining oil and the lemon juice over it.
6. Bake for 15 minutes then lower the oven to 220 C and bake for another 25 minutes until the lamb is pink from the center. Remove the lamb from the oven, cover and leave to stand in a warm place for 15 minutes before carving. Green beans will make an attractive garnish.
 clipped from www.islamonline.netThis is a magnificent Moroccan dish. It's great if you're cooking for a large number of people. Preparation time: 15 minutes Ingredients 2 kg boned leg of lamb
|
No comments:
Post a Comment