Never fear, I have returned.

I cooked recipe #47 a few weeks ago and yes I have been extremely lazy, apologies to my faithful readers. 

Moroccan Lamb with couscous.

First things first. I hate cooked fruit especially in savoury things. I’d have to say that its one of the only things I really hate when it comes to food! This recipe has apricots in it. (Gag) EW! They were evicted from the recipe.

    I chopped the onions, tomatoes, chilli and parsley as Jamie asks. Next was to heat oil in a large pan cook onions and garlic till tender. Add 2 tsp of cumin, pepper and salt. Next add tomatoes, parsley, pine nuts and chickpeas. Cook for about 5 min.

    Meanwhile cut Lamb; I used lamb back-strap, into 2.5cm pieces. Season with salt, pepper and a sprinkling of ground cumin. Put a pan on high heat and cook lamb for about 2-3 min on each side. My Lamb was still a little frozen so it didn’t go as crispy as what Jamie’s looked like.

    I had Julia Child’s voice going through my head. (Well actually Meryl Streep’s voice) telling me that “wet meat does not brown properly” and she’s right! My lamb cooked in a puddle of water that came out of the lamb during the cooking. It did not brown nicely and I overcooked it waiting for the couscous to cook which ended up being a big bowl of glug.

     Yes Glug.

What is Glug? It is couscous that does not separate and sticks together as one big disgusting patty. How can you stuff up couscous?? I have no idea what I did wrong. Every time I cook couscous not following a recipe it works, when I use a recipe it glugs. If someone knows what I might have done wrong please comment and let me know because I failed at making it this time.

    You are meant to squash the sauce with the back of a spoon and add a tbs of balsamic vinegar before serving to make it saucier. It was nice though but not enough chilli.

    All I kept thinking was that if Pete and Manu were in my kitchen last night I would have been so embarrassed. Overcooked Lamb and Glug.

FAIL.