Lamb tagine on couscous

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 19
Servings 4
Time 20

Ingredients

  • 750
    ml
    water
  • 1
    kg
    lamb (preferably leg), cut into portions
  • 45
    ml
    oil
  • 1
    large onion, chopped
  • 2
    cloves
    cloves garlic, crushed
  • 10
    ml
    crushed ginger
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 10
    ml
    freshly ground black pepper
  • 500
    ml
    vegetable stock
  • 250
    g
    prunes, halved and stoned or
  • 250
    ml
    stoned black olives
  • 5
    ml
    Salt to taste
  • 45
    ml
    chopped parsley
  • 30
    ml
    toasted sesame seeds
  • 45
    ml
    almonds, toasted
  • 500
    g
    couscous
  • 60
    ml
    melted butter
  • 100
    ml
    hot chicken or beef stock
 

Method

45
 
1. In a heavy-based saucepan, bring water to the boil and cook lamb for about an hour, until tender. Remove meat from saucepan and keep warm.

2. In a large saucepan, heat oil and sauté onions, garlic, parsley and spices for 5 minutes.

3. Add cooked meat to onion mixture, add stock and simmer, covered, for about 30 minutes.

4. Add prunes or olives and season with salt. Cover and simmer for a further 15 minutes.

5. Serve on couscous, garnished with sesame seeds, almonds and chopped parsley.

Couscous
1. Gently rub melted butter onto couscous (this helps separate the grains).

2. Pour hot stock over couscous, stir well and leave for 10 minutes. Fork through couscous to separate grains.

3. Place in a steamer or a colander and steam over a pot of gently cooking meat or vegetables, uncovered, for 10 minutes. Alternatively, cook in microwave for 5 minutes.

4. Fork through couscous again to separate grains.

 

Read more on: sauté  |  lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.