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
  1. Heat the oil in a casserole and add the lamb.
  2. Cook on a high heat to seal off.
  3. Add the onions and celery and cook until golden.
  4. Add the spices and cook for 30 seconds.
  5. Add the passata and stock and place in 160 degree oven for 2 hours or until lamb is fork tender
  6. 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
  1. Cook onion and ginger in the oil until soft and add the cumin seeds
  2. Cook for a minute and then add the stock
  3. Bring to the boil and add the couscous
  4. Turn off the heat and add a lid
  5. Leave for 10 minutes
  6. Fluff up and toss in the beetroot and pepper
  7. 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
  1. Peel the carrot with a vegetable peeler and then peel into ribbons.
  2. Heat the oil in a large wok or frying pan.
  3. When hot add the carrots and stir fry for 30 seconds
  4. Add the onion and garlic and cook for a couple of minutes to wilt down
  5. Add the cumin seeds and coriander and cook for 20 seconds
  6. Remove from heat and mix into the chickpeas
  7. Zest the lemon and add.
  8. Cut the lemon in half and place fresh side down in a hot pan to scorch
  9. Squeeze the juice into the carrot mixture. Toss well and serve