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8. Around The World in 80 BBQs - Morocco

Posted in Recipes by Paddy McGranaghan on 19/03/2017

We're bringing you another fantastic recipe cooked with our brand new Weber Gourmet BBQ System Dutch Oven; due to be released October 2015.

Our #aroundtheworldin80bbqs tour continues with a trip to Morocco and beautiful dish of slow cooked lamb with traditional North African sweetness!

Combined with some Harissa Cous Cous, this makes a delicious and filling meal for a crowd.

Here we've almost replicated the slow cooking properties of the Moroccan Tagine within the dutch oven as the cast iron is brilliant at gaining and retaining heat.


Moroccan Lamb

INGREDIENTS (Serves 7)

You will need the following:

  • 450g cubed lamb
  • 500g lamb and beef Merguez
  • Two onions, chopped
  • Four cloves of garlic, crushed
  • Chicken Stock, one litre
  • Cinnamon sticks, two
  • Orange, one
  • Clear, runny honey, 2 teaspoons
  • Dried apricots, 300g
  • Ground almonds, 50g
  • Mint and almond flakes, to serve
  • 500g cous cous
  • Harrisa paste, two tablespoons
  • Red pepper, one
  • Spring onions, one bunch
  • Best Quality Olive Oil

EQUIPMENT

You can use a Gas or a Charcoal Weber BBQ;
We've used the following equipment:

  • Weber Genesis S330
  • Gourmet BBQ System Dutch Oven
  • Gloves
  • Cooking Tongs/Wok Tools
  • Large Weber Drip Trays

IN THE KITCHEN

  • Chop up the merguez sausage into similar sized pieces as the lamb, chop the onion and crush the garlic.
  • Preheat the barbecue and the Dutch Oven to a high heat and fry off the lamb and the merguez in oil until both are browned.

  • Using the Weber Wok Tool Set to make sure that you do not scratch the Dutch Oven, remove the lamb and the merguez from the pan, draining as you do to ensure as much of the delicious oils stay behind.
  • Fry off the onions and garlic for 3-4 mins until softened and golden, then return the meat to the pot.

  • Add the stock to the pot, along with the zest and juice of the orange, Note that it is really the zest which is important here as it contains all the essential oils which will impart flavour to the dish.

  • Add the cinnamon sticks, honey and season - bring to the boil and then simmer via indirect heat for an hour and a quarter.

  • After an hour and a quarter, add the apricots to the dish and leave to cook off for another half an hour. At this stage make sure that not too much water has evaporated from the dish - if so, add some more water or stock.
  • After the half an hour, add the ground almonds to stiffen up the sauce and the lamb is ready to go!

  • To prepare the cous cous, combine it with 500ml of hot water or stock with the harrisa paste mixed in. Add the chopped pepper and spring onions then cover for 5-10 mins to allow the cous cous to absorb the moisture. Serve immediately along with the lamb. The cous cous will be bursting with flavour and the lamb should be as soft as butter.


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