MORROCAN SLOW-COOKED LAMB WITH BEETROOT COUSCOUS AND CARROT AND CHICKPEA SALAD
Recipe provided by Paula McIntyre
Ambassador for Northern Ireland Kidney Research Fund

MORROCAN SLOW-COOKED LAMB
INGREDIENTS
METHOD
- 1kg shoulder of lamb
- 1 tbsp oil
- 2 onions, chopped
- 1 stick celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon smoked sweet paprika
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- 1 cinnamon stick, cut in half
- 300ml passata
- 350ml vegetable stock, made with low sodium stock cube
- Heat the oil in a casserole and add the lamb.
- Cook on a high heat to seal off.
- Add the onions and celery and cook until golden.
- Add the spices and cook for 30 seconds.
- Add the passata and stock and place in 160 degree oven for 2 hours or until lamb is fork tender
- Rest for 15 minutes then shred the meat and toss into the remaining cooking juices.
BEETROOT COUSCOUS
INGREDIENTS
METHOD
- 1 medium beetroot, peeled and coarsely grated
- 1 tbsp root ginger, grated
- 1 red onion, finely sliced
- 1 dessert spoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon freshly ground black pepper
- 220g whole wheat couscous
- 340ml vegetable stock, made with low sodium stock cube
- Handful fresh coriander
- Cook onion and ginger in the oil until soft and add the cumin seeds
- Cook for a minute and then add the stock
- Bring to the boil and add the couscous
- Turn off the heat and add a lid
- Leave for 10 minutes
- Fluff up and toss in the beetroot and pepper
- Toss in the coriander
CARROT AND CHICKPEA SALAD
INGREDIENTS
METHOD
- 1 large carrot
- 1 tin chickpeas, rinsed in cold water and drained
- 1 lemon
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 onion, peeled and sliced
- 1 clove garlic, minced
- 1 tbsp oil
- Peel the carrot with a vegetable peeler and then peel into ribbons.
- Heat the oil in a large wok or frying pan.
- When hot add the carrots and stir fry for 30 seconds
- Add the onion and garlic and cook for a couple of minutes to wilt down
- Add the cumin seeds and coriander and cook for 20 seconds
- Remove from heat and mix into the chickpeas
- Zest the lemon and add.
- Cut the lemon in half and place fresh side down in a hot pan to scorch
- Squeeze the juice into the carrot mixture. Toss well and serve