350g lamb cubed
Half an onion sliced
2 tablespoons of olive oil
2 garlic cloves crushed
1 inch piece of ginger root grated
2 teaspoons of harissa paste
300ml cold beef stock
½ teaspoon of cinnamon
1 tablespoon of coriander
1 green/red chilli sliced thinly
1 lemon quartered
FOR THE COUSCOUS
300ml boiling chicken stock
35g apricots chopped
35g dates chopped
3 tablespoons of slivered almonds
1 tablespoon of flat leaved parsley chopped
~ METHOD ~
- On a high heat briefly fry the pieces of lamb in the olive oil (20-30 seconds at most) in order to seal in the juices. Drain and remove from the pan.
- Reduce to medium heat and fry the sliced onion until golden.Return the lamb to the pan. Stir in the coriander, garlic, ginger, cinnamon, chilli and the harissa paste.
- Fry for a one or two minutes to allow the meat to take on the flavours. Add the lemon quarters and pour in the stock and passatta.Stir and then turn up the heat again. Cook until the sauce is reduced and of the required consistency.
- For the couscous, pour the boiling stock into a large bowl. Add the couscous. Leave for five minutes to soak up the stock. Use a fork to loosen the individual grains. Stir in the apricots, dates, almonds and parsley. Serve with houmous and pitta bread strips.
Takes 30 minutes. Serves 2-3