Mutton with Roasted Vegetables and Couscous

Mutton with Roasted Vegetables and Couscous


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About this recipe: Mutton marinated in herbs with lime and chillies. I like tender, boneless lamb meat for this dish. This is a traditional North African dish and is best served with couscous.

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Serves: 2 

  • 1 sprig fresh rosemary, chopped
  • 6 limes
  • 1 bunch of mint leaves, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 chilli, finely chopped
  • 350g boneless leg of goat or lamb, cubed
  • 1 brinjal, peeled and cubed
  • 1 red capsicum, seeded and chopped
  • 1 yellow capsicum, seeded and chopped
  • 2 spring onions, chopped
  • 1 tablespoon butter
  • 225g couscous
  • 250 ml water

Prep:1hr30min  ›  Cook:1hr15min  ›  Ready in:2hr45min 

  1. To make the marinade; combine rosemary, the juice of two limes, chopped mint leaves, salt, pepper, olive oil and the minced chilli and garlic.
  2. Add the meat and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
  3. Preheat the oven to 180 degrees C. Coat the brinjal and capsicums in olive oil and place on a baking tray. Bake in the preheated oven until toasted, about 30 minutes.
  4. Heat 1 tablespoon olive oil in pan over medium heat. Remove meat from marinade (discard marinade); cook and stir until it is cooked through.
  5. Meanwhile, melt butter in a small pan over medium heat. Stir in the couscous, ensuring that it is being coated by the butter. Add the water and stir for one of two seconds and let it simmer.
  6. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
  7. Now that the vegetables are roasted and the meat is cooked, all you have to do is mix it all together and serve. Garnish with any remaining spring onions and serve with lime wedges.

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