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