Couscous Momo

For a really special supper, take time out to prepare this feast of Middle Eastern ingredients and flavours from well-renowned restaurant Momo
Couscous Momo
  • Rating:
  • Serves: 4
  • Cook Time: 4 hours 40 minutes
  • Prep Time:
  • Effort: medium

Ingredients

  • 200 g leg of lamb
  • 250 ml olive oil, plus an extra drizzle for the lamb skewers
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp ginger
  • 1 tsp ras el hanout spice blend
  • 1 cinnamon stick, broken into 3 pieces
  • 2 tsp tomato purée
  • 2 tomatoes, quartered
  • 4 lamb shanks
  • 100 g butter, melted
  • 1/2 tsp ground white pepper
  • 2 bunchesfresh coriander
  • 1 kg couscous
  • 3 turnips
  • 2 courgettes, diced
  • 1 turnip, diced
  • 4 Merguez sausages
  • freshly ground salt and black pepper

Tips and Suggestions


ras el hannout spice mix is a classic Moroccan spice mix

Method

1. Preheat the oven to 200C/gas 6. Remove the meat from the leg of lamb and cut into bite-sized pieces, reserving the bones for the stock.

2. Heat 150ml of the olive oil in casserole dish and add the stripped leg bones. Cook for 3-4 minutes, until golden.

3. Add one third of the onion and two thirds of the carrots and 1 crushed garlic clove.

4. Add one third of the spices, the tomato paste and tomatoes and season with salt and freshly ground black pepper. Cook for 3-4 minutes.

5. Pour in enough water to cover and cook for 30 minutes or so, until the stock is richly flavoured and reduced.

6. Meanwhile, place the lamb shanks into a roasting tray.

7. Place the melted butter and half of the remaining spices together with remaining onion and garlic into a food processor. Add the white pepper and half of the coriander and blitz to a paste.

8. Spread the mixture over the lamb shanks. Transfer to the oven and cook for 3 hours.

9. To prepare the couscous, place it into a large bowl, cover with warm water and 50ml of olive oil. Season with a pinch of salt.

10. Pour two thirds of the boiling stock over the couscous, cover and leave to cook for 30 minutes.

11. Coat the diced lamb with the remaining spices and drizzle with the remaining olive oil.

12. Thread the meat onto skewers and refrigerate until ready to cook.

13. Pour the remaining stock into a clean saucepan and add the remaining coriander.

14. Stir in the courgette and turnip and the remaining carrots. Cook for 20 minutes or so, until the vegetables are soft.

15. When the shanks are cooked (the meat should be falling away from the bones), heat a grill and cook the lamb skewers and merguez sausage.

16. Spoon the couscous into a warmed dish and pour over the chunky vegetable stock. Serve alongside the lamb shanks, lamb skewers and Merguez sausages.

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