Lamb Tagine
We buy whole lambs from a local farm and once butchered, we are left with a reasonable amount of stewing meat that needs cooking slowly – ideal for this recipe
Ingredients
1 shoulder of lamb, de-boned and diced into 3cm cubes
2tsps coriander seeds, lightly crushed
2 large white onions, peeled and diced
2tsps ground cinnamon 2tsps ground cumin
50g ground almonds
1 large unwaxed lemon, cut into 6 or 8 wedges
1 litre chicken stock
50ml honey or 50g soft dark brown sugar
sea salt
50ml olive oil
Step-by-Step Guide 1. Season the lamb with sea salt and brown in a frying pan over a high heat. Brown on all sides then remove to a plate. Meanwhile heat the olive oil over a medium heat in a casserole or tagine. 2. Add the coriander seeds then turn down the heat and add the onion. Cook over a low heat for 15 minutes to soften, but not brown, the onion. 3. Next, add the cinnamon, cumin and ground almonds and cook for a further five minutes, stirring regularly. 4. Add the lamb and the lemon to the onions and spices, cover with chicken stock, stir in the honey or sugar and leave to simmer gently for two hours until the lamb is tender.
Date, Pistachio & Rose Couscous
The most important thing with couscous is to use cold water. I acquired this tip from a fellow chef who had in turn learned it from fusion cuisine guru, Peter Gordon. It makes for a wonderfully light and clump-free texture, and is ideal for making well in advance. The flavour comes from the spices, onions, garlic and fruit, all folded in after the couscous has rehydrated. It can then be heated through in the microwave before serving. You will need equal parts by volume of couscous and water.
Ingredients
500ml couscous
500ml cold water or stock
2 red onions, finely diced
4 cloves of garlic, minced
15g cinnamon
15g cumin
½ tsp smoked paprika
1tsp ground paprika
½ tsp cayenne pepper
2tsps sumac
2tsps dried oregano
100g dates, chopped
100g pistachio nuts
rose essence or rose water, to taste
olive oil
sea salt, to taste
1 bunch flat leaf parsley, chopped
6 mint leaves, chopped
Step-by-Step Guide 1. Rehydrate the couscous with the cold water or stock in a large baking tray so the couscous is in a thin layer. Leave for 10 minutes. 2. Soften the onion and garlic in 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 dates, pistachio nuts and rose essence. Allow to cool slightly then fold through the couscous. Sprinkle in the chopped parsley and mint. 4. Keep in the fridge until ready to use. Then place into a microwaveable bowl, cover with cling film and heat for a minute on full power or until warmed through. Serve with the tagine.
