Guest Chef recipes

Candied lamb with Piri Piri & baked pumpkin

Category: Main Course

Ingredients for 2 portions:

  1. 200 gr. Gigot
  2. 100 gr. Pumpkin
  3. 100 gr. Couscous from garbanzo and red lentils
  4. 20 gr. Plums
  5. 50 gr. Spicemix del Mondo Ras El hanout
  6. 40 gr. Spicemix del Mondo piri piri
  7. 40 gr. Jamaican jerk
  8. 100 gr. Piri piri sauce
  9. 20 gr. Canola with butter flavor
  10. 60 gr. Semi-dried cherry tomatoes
  11. 4 onions of medium size
  12. 1 clove of garlic
  13. 30 ml olive oil

Preparation Time:  20 minutes & Execution Time: 10 minutes


  1. For the lamb
    1. Marinate the lamb with the spicemix rasel hanout, half of the onions and the garlic. Let it at the fridge for about 1.5 to 2 hours.
    2. Take it out, cut it into equal sticks and put it in a pan with the canola. Saute the lamb, until it gets a red colour, add the plums and reduce the heat by pouring red wine.
    3. Add the Piri piri sauce and then add salt, pepper and let the sauce become homogenous.
  2. Put the couscous in a bowl and add boiled water in order to cover it.
  3. Cover it with a shrink wrap and let it for 10 minutes.Then remove the shrink wrap and break it with a fork. Let it for another 10 minutes. Then, break it again and add salt, pepper and jamaican jerk.
  4. Cut the pumpkin into cubes of 2cm. Put it in a baking dish and add salt and pepper. Add a little bit of olive oil and put it in the oven in 180 degrees for five minutes.

Enjoy your meal…
Special credits to Casablanca Social Club for their hospitality.

Chef: George Mpalamotis

Head chef Casablanca Social Club

Motto: «Everyone can cook but only the fearless can be Great»