Best 3 Mongolian Lamb Casserole With Couscous Recipes

Searching for an exotic culinary adventure that blends rich flavors and distinct textures? Look no further than Mongolian lamb casserole with couscous, a tantalizing dish that combines the savory essence of Mongolian spices with tender lamb and fluffy couscous. This flavorful casserole promises a delightful culinary journey, showcasing the taste of the Mongolian steppes and offering a delightful symphony of flavors in every bite. Prepare to embark on a culinary journey as we uncover the best recipe for this remarkable dish, so you can recreate this Mongolian delicacy in the comfort of your own kitchen.

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MOROCCAN LAMB WITH COUSCOUS

Moroccan Lamb with Couscous image

Flavorful lamb top round is a highly desirable cut. Lean, affordable and easy to work with, cooking this cut of meat is a great way to fall in love with lamb.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 lb lamb top round steak, about 1 inch thick
1 tablespoon ras el hanout (Moroccan seasoning)
2 cups couscous
3 cups unsalted chicken broth
1 1/2 teaspoons salt
10 pitted dates, finely chopped (1/3 cup)
12 dried apricots, chopped (1/2 cup)
1/2 cup diced red onion
3/4 cup lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons chopped fresh mint leaves

Steps:

Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 17 g, TransFat 0 g

MONGOLIAN LAMB CASSEROLE WITH COUSCOUS

Mongolian Lamb Casserole With Couscous image

This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 kg lamb fillets or 1 kg leg of lamb, boned
3 tablespoons olive oil
1 1/2 tablespoons brown sugar
3 tablespoons light soy sauce
1 cup black bean sauce (I use Amoy brand)
4 garlic cloves, crushed
2 medium onions, sliced thickly
1 teaspoon chicken stock powder
1 tablespoon sherry wine
1 cup water
2 teaspoons sweet chili sauce (I use Thai kitchen brand)
1/2 teaspoon five-spice powder
1 1/2-2 teaspoons cornflour
6 green onions, sliced
2 (125 g) packets quick-cooking couscous
2 teaspoons vegetable bouillon granules

Steps:

Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
Simmer, covered, about 50 Min's or until lamb is tender.
Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
Serve with couscous and top with remaining sliced green onions.
Couscous.
Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
Remove sachet cut open and pour into bowl fluff with a fork and serve.
Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

Nutrition Facts : Calories 1179.6, Fat 77.3, SaturatedFat 30.9, Cholesterol 185, Sodium 917.1, Carbohydrate 63.2, Fiber 4.9, Sugar 8.3, Protein 51.5

LAMB CASSEROLE

Lamb Casserole image

Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.

Provided by ozzygirl

Categories Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 shoulder lamb chops
1 large onion (chopped and diced)
4 garlic cloves (crushed)
1 large carrot (sliced)
1 cup peas
150 -160 g pasta sauce (tomato)
2 teaspoons stock
1 cup hot water (or more)
1 dash salt
1 dash pepper
1 pinch oregano
potato, halfed and boiled

Steps:

Preheat oven to 180°C.
Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
Remove from heat and transfer into casserole dish.
Add peas.
Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
Serve with boiled potatoes.

Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6

Tips:

For the best flavor, use high-quality lamb. Look for lamb that is well-marbled and has a deep red color.
If you don't have a Dutch oven, you can use a large pot or skillet with a lid.
Be sure to brown the lamb in batches so that it doesn't crowd the pan and steam instead of browning.
Don't be afraid to adjust the amount of spices in the recipe to your own taste.
Serve the Mongolian lamb casserole with your favorite sides, such as rice, couscous, or noodles.

Conclusion:

Mongolian lamb casserole is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its tender lamb, aromatic spices, and creamy sauce, this casserole is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dinner recipe, give Mongolian lamb casserole a try. You won't be disappointed!