Moroccan Lamb Casserole With Mint Dressing
This is one of my favorites because you simply marinate the meat overnight in the casserole, then put it into the oven and bake it for many hours at a low temperature. This gives you time to cook the couscous (which only takes five minutes) and prepare the mint sauce. We have mint-gone-wild all around our house, and this is a wonderful way to use it. The marinade contains harissa, a fiery hot sauce often used to flavor couscous, soups, stews, and other dishes. If you can’t find harissa, you can substitute Thai red or green curry paste, which isn’t exactly the same flavor, but adds heat and some layers of flavor.
Adapted from “The Best Casserole Book Ever” by Beatrice Ojakangas.
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