Here is the first recipe I wrote on that ‘other’ old foodie blog. I don’t think I’ve ever made it again, but I remember it was awfully good, so I’m going to try it soon!
[First posted 21 January 2011]
So for my first recipe, just a little something I whipped up. I tend not to measure when I cook, I wing it a lot, so this recipe will be a bit conversational – more art than science.
Here is what you need:
- Some lamb (I used lamb leg steaks, cut up into cubes)
- Olive Oil
- Red wine
- Chicken stock cube (or a cup of chicken broth with another 1.5 cups water)
- Greek yoghurt
Put your lamb into a bowl, and then sprinkle liberally with salt (I have sea salt in a grinder) and fresh cracked pepper, then add to marinate: about 2 tbs olive oil, juice of half a lemon, some chopped mint, and about a tablespoon or so of honey. Oh yeah, and chopped garlic! Very important. And some red wine! Ok, let it sit at least 15 minutes (the longer the better, I say). Notice there is enough here for lots! You could use some for this dinner, then cook the rest tomorrow as kebabs. Or cook it all an enjoy leftovers for a while. Or invite friends!
Meanwhile, take some more mint,chop it up, and add it to about 1 1/2 cups of greek yoghurt with a quarter of lemon, salt and pepper. Set it aside.
When you are ready to cook your lamb, add some olive oil to a non-stick skillet (or, if you like, a nice cast-iron pan), and add half the onion. Sautee for a few minutes, then add the lamb, trying to hold back on the marinade (but reserve it!). Simmer the lamb over medium high, but pour off any liquid (back into the marinade) that builds up. You want to sautee your lamb, not boil it.
In a pot with a tightfitting lid, sautee the rest of the onion in some olive oil, along with about a quarter cup of raisins (golden is preferred, but I used Sunmaid California and it was delicious!). Cook for a few minutes, then add 2 cups couscous and stir to coat. Add 2.5 cups water and a chicken stock cube (make sure it dissolves!). Bring to a boil, stir, cover, and remove from heat.
You’ve been watching your lamb, right? Is it getting nice and golden? Great! Pour the liquid back in, and let it simmer down til it caramelises, it should only take a minute or so. Serve the lamb over the couscous with a nice dollop of that yoghurt-mint sauce (which, btw, also makes a lovely dressing for a spinach & tomato salad).