Leftover Moroccan Style Lamb And Beef Spicy Cous Co

Name: Leftover Moroccan Style Lamb And Beef Spicy Cous Cous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g roast lamb (Leftover from a lamb roast); 200 g grams carrots (chunky chopped); 100 g onions, sliced (1 onion); 100 g spring onions (chunky sliced); 300 g stewing beef; 100 g celery; 300 g plum tomatoes; 2 tablespoons of african dry rub seasonings (see recipe); 1 beef stock cube; 200 ml water; 50 g raisins; 50 g dried apricots (chopped); 1 cup red wine; 100 g couscous

Servings: persons

100 g roast lamb (Leftover from a lamb roast)
200 g grams carrots (chunky chopped)
100 g onions, sliced (1 onion)
100 g spring onions (chunky sliced)
300 g stewing beef
100 g celery
300 g plum tomatoes
2 tablespoons of african dry rub seasonings (see recipe)
1 beef stock cube
200 ml water
50 g raisins
50 g dried apricots (chopped)
1 cup red wine
100 g couscous

1
Soak you raisins and apricots In the red wine for about an hour.
2
Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
3
Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
4
Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
5
Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
6
Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 g roast lamb (Leftover from a lamb roast), 200 g grams carrots (chunky chopped), 100 g onions, sliced (1 onion), 100 g spring onions (chunky sliced), and more.

Yes, Leftover Moroccan Style Lamb And Beef Spicy Cous Cous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Moroccan Style Lamb And Beef Spicy Cous Cous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions