John Myers
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Moroccan Lamb Goulash with Carrot Salad
The perfect moroccan lamb goulash with carrot salad recipe with a picture and simple step-by-step instructions.
- 1,5 kg Lamb shoulder with bone
- 125 g Couscous
- 1 Onion
- 1 Clove of garlic
- 0,25 l Red wine
- 1 Can Saffron threads
- 0,5 tsp Cinammon
- 1 tbsp Honey
- 50 g Skinned almonds
- 1,5 tbsp Olive oil
- 1 tsp Butter
- Salt
- Tellicherry pepper
Lamb stock
- 1 Carrot
- 0,5 Onion
- 0,25 Fresh celery
- 0,25 Parsely
- 2 Bay leaves
- Peppercorns
- Salt
carrot salad
- 250 g Carrots
- Grated lemon peel
- 1 tsp Harissa
- White wine vinegar
- 1 tsp Honey
- 1 Clove of garlic
- 0,5 Onion
- Olive oil
- Pepper from the grinder
- Salt
carrot salad
- First peel the carrots and cut them into slices. Then sauté in a little salt water. Mix the lemon peel with a little vinegar and olive oil, the finely chopped coriander and the harissa. Peel and finely chop the garlic cloves and add to the cooked carrots with the dressing, stir thoroughly and season with salt and pepper. Let it steep overnight.
Lamb stock
- Remove the bone from the lamb shoulder, remove the fat and any tendons. Peel the onion and fry it without fat. Add the bone and the meat trimmings. Peel the carrots and celery and cut into large pieces, add to the meat with the peeled garlic and then fill up with cold water. Add the bay leaves, parsley, pepper and salt. Let everything simmer for at least 1 hour.
Lamb goulash
- Cut the loosened lamb into pieces of the same size. Cut the onion and garlic into strips. Fry everything in a tablespoon of olive oil. Deglaze with the red wine and pour in approx. 0.5 l of lamb stock (freeze the remaining stock). Season to taste with saffron, cinnamon, crushed pepper and salt. Cover and simmer for about 1 hour at a low temperature. Roast the almonds in a pan without fat and add to the meat.
couscous
- Bring 125 ml of water with a little salt and the remaining olive oil to the boil. Add the couscous and bring to the boil. Remove the couscous from the heat and let it soak for about 2 minutes, loosening it up a little with a fork. Finally add the butter.
- Arrange everything together and sprinkle with a little chopped parsley.
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