Master Chef Australia | Moroccan Lamb Recipe

Prepare the spiced Moroccan lamb by seasoning it with the spices and browning it in olive oil.

Add the sliced red onion, garlic, orange, ginger, and pitted dates to the pot with the lamb.

Pour in the beef stock and bring to a simmer, then cover and cook until tender.

For the labneh, mix the Greek-style yoghurt with salt and let it drain to thicken.

Slice the red onions for pickling and combine with vinegar, salt, and sugar; let sit.

Roast the eggplants until soft, then blend with tahini, garlic, lemon juice, and salt to make the dip.

Mix harissa spice with tomato paste and olive oil, then combine with Greek yoghurt for the harissa yoghurt.

Prepare the chermoula by blending fresh herbs, garlic, lemon juice, cumin, and olive oil.

Cook the pearl couscous in the reserved braising liquid, then mix with orange zest, herbs, dates, and pickled onions.

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