Lamb Tagine with Cous-cous

Lamb Tagine with Apricots (10 portions)

 

1 ½ Kg

2 tsp

2tsp

2 tsp

15ml

 

400g

4 cloves

50ml

25g

25g

150g

500ml

1 x 400g

 

1

 

 

 

 

1 tbsp.

Diced lamb (leg / shoulder)

Ground coriander

Ground ginger

Turmeric

Olive oil

 

Onion, small diced

Garlic, crushed

Oil

Flour

Tomato puree

Dried apricots (pre-soaked)

Lamb / chicken stock

Tinned tomatoes

 

Cinnamon stick

 

Chopped parsley

Chopped coriander

Grated lemon zest

Clear honey

  • Coat lamb with spices and oil and allow to marinade over night

 

  • Fry lamb off in oil until golden brown season with a little salt

 

  • Add onions and garlic and cook until golden

 

  • Add the flour, tomato puree and then the stock and tomatoes and cinnamon stick, bring to boil, add apricots, cover with lid and cook in oven @ 170°C for 1 ½ hours

 

  • When meat is tender, finish with honey and the chopped herbs and lemon zest

 

( a pinch of saffron or a tsp of saffron strands may be infused in the stock before adding to the meat )

 

 

 

 

Cous – Cous

 

6 tbsp. olive oil                                

1 tsp                cumin powder

1tsp                 paprika

1 tsp                ground coriander

½ tsp                turmeric

 

250g                cous cous                               

250ml              chicken stock                       

 

1                      red onion, very small dice               

10                    mint leaves chopped                         

4                      tomatoes into concassé

                        chopped coriander

 

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