See Also: Winchester, Oliver (Fisher)(encyclopedia)
Moroccan lamb(recipes)
Moroccan lamb and couscous(recipes)
Moroccan lamb tagine(recipes)
Moroccan lamb tagine with prunes(recipes)
Moroccan spiced lamb kebabs(recipes)
Moroccan-Style Lamb Chops(recipes)
Moroccan lamb tagine with ras el hanout and couscous(recipes)
Moroccan lamb tagine with lemon and pomegranate couscous(recipes)
Fisher (of Kilverstone), John Arbuthnot Fisher, 1st Baron(encyclopedia)

Moroccan lamb and couscous (recipes) and Winchester, Oliver (Fisher) (sh)


Moroccan lamb and couscous (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the lamb:145g/5oz lamb chump steak, trimmed1 tsp cumin seeds1 tsp coriander seeds1 tsp dried oregano½ tsp cayenne1 tbsp olive oil½ red onion½ glass red wine110ml/4fl oz boiled water2 tsp tomato purée30g/1oz dried apricots, finely sliced30g/1oz whole blanched almonds, halved1 knob of buttersalt freshly ground black pepperFor the cous cous:85g/3oz cous cousvegetable stock1 tsp vegetable oil½ lemon, juice of1 tsp chopped fresh mint1 tsp chopped fresh coriandersalt freshly ground black pepper



Method



1. In a small bowl, mix together the spices for lamb.2. Coat the lamb in half of the mixed spices and season.3. Heat two teaspoons of the olive oil in a small frying pan. Fry the lamb for 3-4 minutes on each side or until just cooked through.4. In a small pan, heat the remaining olive oil. Sauté the onion for two minutes.5. Place the cous cous in a small pan and pour over enough vegetable stock to cover the cous cous by 2.5cm/1in. Stir in the oil, cover and gently cook for three minutes. Stir the remaining lamb spices into the onion for 30 seconds.6. Add the Wine and bring to a simmer for one minute, then stir in the water, tomato purée and apricots. Bring to the boil then reduce the heat to a simmer for 2-3 minutes.7. Remove the cous cous from the heat and allow to steam until cooked through.8. Transfer the lamb to a serving plate and allow to rest.9. Add the butter and almonds to the sauce. Swirl the pan until well combined.10. Fork through the cous cous to separate the grains then stir in the lemon juice and herbs. Season.11. Pour the sauce over the lamb and serve with the cous cous to the side.



Winchester, Oliver (Fisher) (sh)




born Nov. 30, 1810, Boston, Mass., U.S.
died Dec. 11, 1880, New Haven, Conn.

U.S. manufacturer of guns and ammunition.

He initially set up a factory to manufacture dress shirts, and his Success enabled him to purchase the Volcanic Repeating Arms Co. (1857), which became the Winchester Repeating Arms Co. (1867). His chief gun designer, B.T. Henry, created the lever-action Henry repeating rifle (patented 1860). Widely used in the American Civil War, it was the forerunner of a long line of Winchester guns, including the famous Model 73, a favourite weapon of settlers in the American West.