Moroccan Lamb Brisket With Rosemary Couscous


  • 800g lamb brisket (cut into convenient pieces)

  • 2 tbsp butter

  • 2tbsp extra virgin olive oil

  • 200g big onions (cubed)

  • 10 nos. black olive

  • 2 tbsp plain flour

  • 1.5 liters (1500ml) water


  • 2 tsp coriander seeds

  • 2 tsp cumin seeds

  • 1 tbsp L&P sauce

  • 1 tsp fresh Rosemary

  • 3 stalks cinnamon

  • 1 tsp lemon juice

  • 1/2 tsp crushed black pepper

  • 1/4 tsp salt

  • 1 tsp paprika powder

Rosemary Couscous:

  • 250g Couscous

  • 250ml water

  • 3 tbsp extra virgin olive oil

  • 1 tsp salt

  • 2 tsp butter

  • 20g golden raisins

  • 1 tsp fresh Rosemary


  1. Rinse the lamb brisket pieces and pat-dry, season with marinade for 30 minutes.

  2. Heat up butter and olive oil the preheated sauce pot sauté onion and black olives until aromatic. Add in marinated lamb brisket, stir-fry until fragrant and color in browned, stir in flour to toss for further 2 minutes. Add water, bring to boil, reduce to low heat, simmer for 1 to 2 hours until the lamb brisket pieces are tender. Season with salt and pepper.

Rosemary Couscous:

  1. Cook the water with 1 tbsp olive oil and salt in sauce pot till boiled. Remove from heat, add in couscous.

  2. Cover and leave to rest for 2 minutes.

  3. Add butter, 2 tbsp olive oil, golden raisins and fresh Rosemary.

  4. Cook at low heat for 3 minutes till done.

  5. While stirring with fork to separate the grains.


To Assemble:

  1. Place the simmered lamb pieces on the small dish, garnish with Rosemary.

  2. Using a square mould and press in the cooked couscous.

  3. Invert the couscous onto the serving platter and serve with the lamb at once.

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