The title says lamb but you can use chicken or Quorn pieces, just reduce the cooking time and change the stock to suit.
Serves 4
Ingredients
1 tbsp ground cumin
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp paprika
1/3 tsp ground cinnamon
2 cloves crushed garlic
1 tsp salt
80mls olive oil
1.5 kg diced lamb
2 onions, sliced
500mls beef stock
1 tin tomatoes
1/2 tsp saffron (optional)
1 carrot cut into matchsticks
15g chopped coriander
1 preserved lemon, rinsed and sliced finely (optional). Only use the rind, discard the flesh
370g couscous
a knob of butter
honey to drizzle
Method
Put the first five spices and the garlic in a bowl with the salt and 2 tbsp of the oil in a large bowl and mix together. Put in your lamb/chicken/Quorn and mix, making sure it’s covered with the spice mix. Cover and put in fridge for two hours or, even better, overnight.
Heat the remaining oil in a large pan and batch fry the meat/Quorn until browned. Return all the meat/Quorn to the pan, add the onion and cook for a few minutes. add the stock, tomatoes, saffron, carrot and coriander. Bring to the boil, reduce heat to low and cook, covered with a lid for 1 hour if using lamb, 20 minutes if using chicken. Adjust time to suit Quorn. Add the lemon and cook uncovered for 30 minutes for lamb and until the sauce has reduced for chicken.
Place the couscous in a bowl and just cover with boiling water. Cover the bowl with a plate and leave for five minutes. Add the butter and fluff up with a spoon until the butter has melted.
Serve in bowls and drizzle honey over the top at the table.
Photo by Caroline Attwood on Unsplash
