Lamb chops with pearl couscous (Maghrabia)

Prep. 20 mins

Cooking 40 mins

Serving 4

Party

INGREDIENTS Measurements

1/2 cup flour

1 teaspoon paprika

1 teaspoon ground cumin

6-8 lamb chops

4 Tablespoons olive oil

2 onion, chopped

2 garlic cloves, chopped

2 cups maghrabia (Pearl cuscus)

1/2 cup brown lentil, washed, drain

2 teaspoon tomato paste

2 cups meat stock

Salt and pepper

1 cup chopped tomato with juice

Sliced almond

- Mix flour, half the paprika and cumin in a bowl, sprinkle over chops to season.
- Heat half the oil in a sauce pan over medium high heat, sear lamb chops from both sides, Lift chops and keep aside.
- Add half the onion and garlic to same pan, stir until translucent about 5 minutes.
- Mix maghrabia and lentil and add to onion mixture, stir.
- Dissolve tomato paste in stock; add to maghrabia mixture, season with salt and pepper.
- Stir, let boil then cover, reduce heat and simmer for about 15 minutes.
- Heat remaining oil in a sautéing pan, add remaining onion and garlic, stir for about 5 minutes over medium heat.
- Add tomato and chops, let boil, then reduce heat, cover and simmer for about 10-15 minutes.
- Arrange lamb chops with maghrabia in a serving plate, garnish with almond slices and tomato sauce.