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$355.00

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Lamb Tagine - Date, Rose and Pistachio Couscous

Lamb Tagine - Date, Rose and Pistachio Couscous

https://www.youtube.com/watch?v=MLz0vqTL_Io
 

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.


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