Thursday 17 October 2013

Morrocan Lamb Rolls

In a large mixing bowl add some wholegrain cous cous and enough boiling water to cover. Leave for ten minutes until the coucs cous has sucked up all of the water.

In a large frying pan fry two finely chopped onions, a large clove of garlic and a finely chopped chilli. Fry until softened then add loads if turmeric and I mean loads. You want this to be a vibrant yellow.

Next add some chopped lamb. We used last night’s left over slow cooked lamb which worked a treat. Fry for a few minutes until the meat is warmed through and tender and then add the cous cous. Stir well until the mix is evenly spread with the meat running through the cous cous.

Finally spoon the mixture into filo pastry and roll into tubes tucking in the ends as you go. Be careful as the pastry is brittle and quite easy to tear.

Bake in the oven for 30 minutes until golden brown. Beware these are very filling. In hindsight we really only needed one each.



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