North Weezy Lamb & Jollof Cous Cous
North and West African food come together in this awesome lamb dish!
- 1 rack of lamb
- 3 crushed garlic cloves
- Moroccan spice medley
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsb ground cinnamon
- 2 sprigs of fresh rosemary (chopped finely)
- 2 sprigs of fresh coriander (chopped finely)
- Jollof Couscous/Bulgar wheat
- Tomato mix
- 1 tin plum tomatoes
- 1 bell pepper
- 1 scotch bonnet
- 2 red onions
- 2 tbsp tomato paste
- (Blend all the above to fine sauce)
- 3 sprigs of fresh thyme
- 2 sprigs of rosemary
- 4 bay leaves
- 3 tbsp rapeseed olive oil
- 1 tsp brown sugar
- 1 1/2 tbsp curry powder
- 1 tbsp all seasoning
- 300g couscous or bulgar
- 2 chicken stockpots (save one for later)
- Salt and pepper
- Diced mixed peppers and spinach to garnish
- Season lamb cutlet moderately with herbs and spices and leave to marinade in fridge for 20mins to several hours. Preheat oven to 200C.
- Bring out lamb to allow meat to come to room temperature.
- Blend the tomato mix ingredients together.
- Heat the oil in a deep pan, then add the tomato pepper mixture and stir carefully.
- Add seasonings and one of the stock pots, then simmer and reduce for 20-25 minutes.
- Drizzle oil in a pan and heat moderately, then sear the lamb for 2-3 mins.
- Put the lamb in a tray with 100ml water, then cover with foil and place in the oven for around 20 minutes, depending on the size of your rack.
- Add the remaining stockpot to 300ml of boiling water.
- Add enough of the reduced tomato mix to the couscous to make sure it is thoroughly coated (you should still see the grains mixed well in the sauce).
- Add the stock, mix well, and cover with foil and turn off the heat.
- Let the couscous steam for 10mins - once done your Jollof couscous should be light and fluffy and all the sauce should be absorbed.
- Fluff with a fork and serve with lamb and remaining stew, fresh spinach and peppers.