Menu Monday

Menu Monday has been AWOL for a few weeks, but we are back with a yummy Lamb Recipe for you tonight.  There is a list of great recipes to follow in the coming weeks.

We would love to hear your favourite recipes, so if you have one you would like to share email us at thesewingsisterhood@live.com.au and each week we will feature a recipe from us (The Sisterhood) and one from you, our wonderful followers.

Tonights family favourite comes to you on behalf of Bel from Little Sew & Sews.  We hope you enjoy!

Tracey
My Obsession Designs

Moroccan Lamb with Orange Couscous

(serves 4)

Ingredients for Lamb

800g lamb fillets, cubed

1 brown onion, finely sliced

2 garlic cloves, finely chopped

1 tbsp olive oil

2 dsp ground cumin

1 dsp ground coriander

1 tsp hot paprika

2 cinnamon sticks

1 tsp ground cinnamon

2 cups beef stock

1 x 400g tin of tomatoes

Ingredients for citrus couscous

1 x 500g pkt couscous

40g butter

1 tbsp extra virgin olive oil

juice and zest of 2 lemons

2 oranges peeled, pith removed and cut into segments

pinch sea salt and freshly ground black pepper

2 tbsp finely chopped continental parsley, and some for garnish if desired

Method for Lamb

In a large pot saute onion and garlic in oil for a few minutes. Add cumin, coriander, paprika and cinnamon and cook for another two minutes.

Add cubed lamb and combine well to coat the lamb.  Cook for two minutes. Add stock, tinned tomatoes and cinnamon sticks.  Simmer for an

hour until lamb is tender and sauce is syrupy.

Method for couscous

Place couscous in a large bowl and pour over boiling water to about 1.5cm above the couscous.  Allow to stand for about five minutes, until water

is absorbed. Stir through butter and oil.  Season to taste and add lemon juice, zest, orange segments and parsley. Combine well.

Serve couscous in pasta bowls. Top with lamb mix and garnish with parsley if desired.