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| # بسمة امل # |
Couscous Royal Marocain
ingredients: 1 kg lean lamb - trimmed and cubed, use leg or shoulder- the shoulder meat will not break up as much 1 tsp chilli powder1 level tablespoon paprika pepper2 good tsp turmeric2 tsp ground cinnamon1 level tablespoon ground gingertsp black pepperSaltolive oil2 cloves garlic, crushed2 large onions, diced125g 'ready to eat' apricots, chopped2 tbsp seedless raisins3 tbsp flaked almonds2 x 400g cans chopped tomatoes150mls vegetable stock, plus extra to top if necessary1 tbsp runny honeyZest and juice of one orangeBunch of fresh coriander to garnishMethod:Mix all the spices together including the salt and pepper, and then toss the cubes of lamb in the spice mix. The lamb needs to be totally coatedwith the spice mix - so don't be nervous about sprinkling in a little extra spice.Heat a large ovenproof casserole. Add a couple of generous glugs of olive oil. Add the onions and garlic and cook until softened but not brown.Add the spiced meat and cook, turning frequently, for approximately 5-10 minutes. Add a little more oil to the pan if necessary.Stir in the chopped apricots, raisins, almonds, chopped tomatoes, stock and honey. Zest in the orange and squeeze in the juice.Heat until the mixture bubbles and then reduce to a gentle simmer.Cover and cook gently on the hob or in the oven until the lamb is meltingly tender - approximately 2 hours.Keep checking the liquid level in the tagine and top up as necessary.Garnish with some chopped coriander and serve with the Coriander Couscous.
Categories: وصفات خاصة
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