Meats Recipes -   Lamb with Couscous Recipe

  
 

Meats Recipes -  Lamb with Couscous Recipe

Ingredients

Serve 4

  • 500 g/1 lb boneless lean lamb, cut into large cubes

  • 900 ml/1 1/2 pints water

  • 2 onions, quartered and thickly sliced

  • 2 garlic cloves, crushed

  • pinch of saffron threads, crushed

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon paprika

  • 1 fresh red chili, deseeded and finely chopped

  • 1/2 teaspoon ground ginger

  • 250 g/8 oz small carrots, quartered lengthways

  • 250 g/8 oz small turnips, quartered

  • 250 g/8 oz kohlrabi or celeriac, cut into large chunks

  • 500 g/1 lb couscous

  • 2 teaspoons olive oil

  • 250 g/8 oz courgettes, quartered lengthways

  • 250 g/8 oz broad beans

  • 4 tomatoes, quartered

  • large bunch of coriander, chopped

  • large bunch of parsley, chopped

  • 40 g/1 1/2 oz unsalted butter

  • salt and pepper

Method:

  1. Put the lamb into a large saucepan. Add the water, the onions, garlic, saffron, cinnamon, paprika, chili and ginger and season to taste with salt and pepper.

  2. Bring to the boil, remove the scum from the top, cover and simmer very gently for about 30 minutes. Add the carrots, turnips and kohlrabi or celeriac, cover and simmer for 15 minutes.

  3. Put the couscous into a large bowl, pour over about 300 ml/1/2 pint water, stir well and leave for 10 minutes. Add another 300 ml/1/2 pint water and the oil and fork through the couscous to make sure the grains are separate, then leave for 10 minutes until swollen and tender, but still separate.

  4. Put into a steamer and place, uncovered, over a saucepan of boiling water for about 10 minutes.

  5. Meanwhile, add the courgettes, broad beans, tomatoes, coriander and parsley to the lamb and cook for a further 5 minutes or until all the vegetables and the lamb are tender.

  6. Fork through the couscous to separate the grains, then turn on to a large serving plate. Dot the butter over the top, stir in and season to taste with salt and pepper. Form into a mound with a large well in the centre and place the lamb in the well.

  7. Using a slotted spoon, lift the vegetables from the cooking broth and place on and around the lamb. Serve the remaining broth in a separate warm bowl.