Hello Chilli People,
What a glorious Friday it is in Goonengerry, in the Byron Bay hinterland. This morning was spent getting the truck un-stuck up near the start of Coopers Creek, but today's weather after the big rain made it all worthwhile. Thanks to Rose, Wolfgang, Flash and Dean for your help.
Here's wishing you all a delicious Queen's Birthday Long Weekend. This one always confuses me, as several Australian states celebrate her birthday on different weekends, but who cares? Any excuse for a bbq is okay with us.
Before I get to another of Lynne's delicious recipes, a bit of news and some important links...
On Sunday, 8th of June, Lynne and I will have a stall in the heart of Surfer's Paradise at the Coffee Festival. For those of you in SE Qld and Northern NSW, hope you can stop in for a visit. See-
http://www.thecoffeefestival.com.au
Also, for those wanting to buy our sauces on-line here are four links-
Queensland- www.onlyoz.com.au
New South Wales- www.fireworksfoods.com.au
UK and Europe- www.australiashop.co.uk
North America- www.pacificcuisineinc.com
The following recipe always makes me think of the spice bazaar in Old Town Dubai. We hope you enjoy, with our best wishes for Love and Good Food to everyone all over the world. The Bolands
MOROCCAN LAMB with SPICY COUSCOUS
1 1/2 kg boneless lamb, cut into large cubes
3 cloves garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground tumeric
1/4 teaspoon ground cloves
1 teaspoon salt
freshly ground black pepper
1/4 cup plain flour
2 tablespoons olive oil
2 large onions, thinly sliced
2 cups beef stock
1/3 cup Byron Bay Chilli Company Gold Habanero Chilli Sauce
1 cup water
1 cup dried apricots
1 cups pitted prunes
Combine garlic, oil and spices in a large bowl. Add lamb cubes and coat evenly with spice mixture. Sprinkle flour over lamb and stir to cover evenly. Heat oil in a thick-bottomed pot over medium heat. Brown lamb lightly in batches. Return all lamb to pot,add onions and cook for 5 minutes. Add stock, chilli sauce and water . Bring to a boil, reduce to simmer and cover. Cook for 1 hour. Stir in the fruit, cover and simmer for an additional 30 minutes. Serve over couscous.
Serves 4 - 6
SPICY COUSCOUS
Grated zest and juice of 1 lemon (1/4 cup)
1/4 cup Byron Bay Chilli Company Gold Habanero Chilli Sauce
3/4 cup water
1 cup chicken or vegetable stock
2 cups couscous
1 tablespoon olive oil
1 red cayenne chilli, finely chopped (optional)
1/3 cup currants
1/4 cup pistachio nuts, chopped
1/2 cup chopped coriander
Heat zest, juice, water and stock in a pot and heat to boiling point. Stir in couscous and oil. Remove from heat, cover and let stand for 5 minutes until liquid is absorbed. Stir couscous with a fork to separate grains and then add chilli, currants, nuts and coriander.
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