Camping food: Moroccan Lamb
I’m just back from driving round The North Coat 500 whih was tremendous fun. Knowing I was camping for a few days I wanted to take some food with me but everything I read in “quick ccampfire meal” type blog posts involved boiling huge amounts of water. It’s tough to heat water because of it’s high specific heat capacity and I only have a tiny stove so I wanted to find things I could prepare in advance which didn’t involve boiling the ocean.
You will need
- A handful of lamb, diced
- A handful of olives
- A handful of dried apricots, roughly chopped
- A heaped teaspoon of Moroccan spice mix
- Two handfuls of couscous
- Half a stock pot thingy
Do
- Brown the lamb until it’s well browned and cooked through
- Add spices and sizzle for a moment, then turn the heat off
- Mix in the olives, apricots and couscous, stir in and lift off any stuck on bits from the pan
- Bag it with the stock pot and freeze once cold
- To cook, stick in the stove pot and add a cup full water. Stir.
- Once steam is rising pop a lid on and stir every few minutes until lamb is hot and couscous has fluffed out.
- Watch out for burning.
Result
Spicy, warming, the oil of the olives and the lamb is not greasy surprisingly.
