THE FOOD

The Irish Times - Friday - The Ticket - - MUSIC -

This recipe is all about the flavours of Morocco served up for your sweet­heart be­fore you sit down to watch cin­ema’s clas­sic blue­print for ro­man­tic dra­mas. If any­one had stopped to eat be­tween the heartache and Nazi sing-offs at Rick's Café Améri­cain, we bet they would have found th­ese Moroc­can-in­flu­enced cut­lets on the menu. This recipe makes use of the de­li­cious Moroc­can flavours of harissa chili paste and the spice mix Ras El Hanout, both of which are avail­able from good spe­cial­ist stores and most larger su­per­mar­kets.

IN­GRE­DI­ENTS

For the lamb ❙❙❙ 2 ta­ble­spoons olive oil ❙❙❙ 2 ta­ble­spoons Ras El Hanout spice mix ❙❙❙ Salt and Pep­per ❙❙❙ 6 lamb cut­lets, trimmed of fat For the cous­cous ❙❙❙ 200g cous­cous ❙❙❙ 250ml hot veg­etable stock ❙❙❙ 1 tea­spoon of harissa paste ❙❙❙ Juice of half a lemon

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