Shoulder of lamb deboned and diced into 3cm cubes

INGREIDENTS

• • 2 tea spoon coriander seeds lightly crushed
  • 2 large white onions diced small cubes
  • 2 tea spoons cinnamon
  • 2 tea spoons ground cumin
  • 50 g ground almonds
  • 1 large unwaxed lemon cut into 6-8 wedges
  • 1 litre fresh chicken stock
  • 50 ml clear honey
  • sea salt
  • 50ml olive oil

INSTRUCTIONS

1. Season the lamb with sea salt and brown in a frying pan over a high heat. Brown all sides then then remove to plate. Meanwhile heat the olive oil over a medium heat in a casserole or tagine pot.
2. Add the coriander seeds turn down the heat and add the onions. Cook over a low heat for 15 minutes to soften, but do not brown the onions.
3. Add the cinnamon, cumin and ground almonds and cook for a further 5 mins stirring constantly. Add the lamb and lemon to the onion and spices, cover with the chicken stock, stir in the honey and leave to simmer for 2 hours until the lamb is tender.

 

Date Rose & Pistachio Couscous

INGREIDENTS

• 500 ml couscous
• 500ml cold water
• 2 red onions finely diced
• 4 cloves of crushed garlic
• 1 tablespoon cinnamon
• 1 tablespoon cumin
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper
• 2 teaspoons sumac
• 2 teaspoon dried oregano
• 100 g chopped dates
• 100 g pistachios
• Teaspoon of rose water
• Olive oil
• Sea salt to taste
• Flat leaf parsley chopped
• Mint leaves chopped

INSTRUCTIONS

1. Rehydrate the couscous with the water in large bowl. Leave for 10 minutes.
2. Soften the onion and garlic in the olive oil over a medium heat in a frying pan for 10 minutes without browning.
3. Add the spices and cook for a further 10 minutes and finally stir in the pistachios, dates and rose water.
4. Allow to cool slightly then stir through the couscous.
5. Serve in a large bowl
6. Sprinkle with mint and parsley. Serve with the tagine.