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