Catherine Curnow's Moroccan Lamb with Lemon & Herb Cous Cous
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bunburyfarmersmarket.com.au.
Cooking tools:
- Steamer basket
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Saucepan
- Colander
- Spoon
- Fork
- Plate
- Serving platter
- Stove
Ingredients
- Trimmed lamb leg steaks
- 1 Cup cous cous (dry weight)
- Mint
- Coriander
- Parsley
- 1/2 Lemon finely chopped
- Steamed of boiled vegetables of your choice
- ¼ cup each olive oil & lemon juice
- Finely chopped small purple onion
- 1 clove of crushed garlic
- 2 teaspoons ground cumin
- ½ teaspoon each of ground black pepper
- Ground coriander
- Cinnamon
- Ginger
- Paprika
- Cardamom
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