Spiced lamb with Greek-style couscous
SERVES 4
Ingredients
1kg diced lamb shoulder or stewing lamb 1 tbsp dried chilli flakes
1 tbsp coriander powder
1 tbsp cumin
1 tbsp fennel seeds
300ml white wine
500ml chicken stock
2 tbsp gravy granules
120g couscous
½ chicken stock cube, grated
1 red onion, sliced
50g black olives
½ cucumber, sliced
20g feta cheese
3 tbsp olive oil
Handful of mint leaves
Handful of coriander leaves
Zest and juice of 1 lime
Method
1. Start by pre-heating your oven to 150°C/fan 130°C/ gas 2. Place a shallow casserole dish on the heat and add some vegetable oil. Get the pan smoking hot.
2. Add the diced lamb and caramelise all over; this may have to be done in 2 batches in order not to overload the pan. Season with salt and pepper.
3. Once the lamb is brown, add the chilli, coriander, cumin and fennel seeds and brown them o while they coat the meat. While the temperature is still high, deglaze the pan with the wine and reduce by half before adding the stock. Place a lid on the dish and place in the oven. Cook for 1½ hours until the lamb is soft to touch.
4. While the lamb is cooking, place the couscous and grated stock cube in a heatproof bowl. Just cover with boiling water from the kettle and place a plate on top of the bowl. Allow to steam for 10 minutes before removing the plate and scraping the couscous with a fork to make it light and airy.
5. To make the salad, place the red onion and cucumber in a bowl, garnish with the olives and feta cheese and dress with the olive oil. Season with the lime juice.
6. When the lamb comes out of the oven, place it back on the heat. Add the gravy granules and bring to the boil to thicken the excess juices until they coat the now soft lamb chunks. Turn o the heat and push the lamb to one side of the pan.
7. Add the cooked couscous to the other side of the pan so it begins to soak up the juices. Garnish with the Greek salad and nish with mint and coriander leaves and the zest of the lime. Serve to share in the middle of the table with atbreads or pittas.