Moroccan-style lamb cutlets with rose and pomegranate from Delicious Magazine (Aus), Dec 2014/Jan 2015 (page 60) by Valli Little

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Notes about this recipe

  • debkellie on February 06, 2023

    I subbed lamb steaks, diced, marinaded & threaded on skewers. Very tasty. Couscous gets a lift from the pomegranates. I didn't detect any rosewater flavouring - the pomegranate molasses dominates. I think the rosewater would stand out more if it was in the couscous rather than in the sauce. Recipe doesn't specify what to do with the required lemon juice, so I added it to the couscous.

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