Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

¼ cup olive oil 2 gar­lic cloves, crushed 1t cumin seeds, crushed 1t co­rian­der seeds, crushed 1t ground turmeric ½t ground cin­na­mon ¼t ground cloves 2 star anise 1kg deboned leg of lamb, trimmed and cut into 2,5cm cubes olive oil, for browning 1 red onion, chopped 500ml lamb stock zest of 1 le­mon 1×400g tin chick­peas 75g dried apri­cots 400g diced but­ter­nut 1T de­mer­ara sugar ½t ground cin­na­mon 2t honey 2T olive oil sea salt and milled

black pep­per 1 cup cous­cous 1t veg­etable stock pow­der ¼t ground cumin ¼t turmeric 1 cin­na­mon stick 20g pump­kin seeds 60g co­rian­der leaves

Serves 8

Com­bine the olive oil, gar­lic, cumin seeds, co­rian­der seeds, turmeric, cin­na­mon, cloves and star anise, and mix well. Place the lamb cubes in a non-me­tal­lic bowl, cover with the mari­nade and toss to coat. Cover with cling­film and leave to mar­i­nate for one hour.

Pre­heat the oven to 180°C. Heat a lit­tle olive oil in a large saucepan and brown the lamb in batches, re­mov­ing with a slot­ted spoon and set­ting aside. In the same pot, sauté the red onion for about two min­utes, un­til it be­gins to brown. Re­turn the meat to the pan and add the lamb stock. Bring to the boil, then re­duce the heat and sim­mer, cov­ered, for one hour. Add the le­mon zest, chick­peas and apri­cots, and cook for a fur­ther 15 to 20 min­utes. Drain this liq­uid into a small saucepan, re­duc­ing it to about a cup and thick­en­ing it. Pour it over the lamb and toss to coat.

Place the but­ter­nut in a roast­ing tray, sprin­kle the de­mer­ara sugar and cin­na­mon on top, driz­zle the honey and olive oil over, and sea­son with salt and pep­per. Place in the oven for about 40 min­utes, then re­move and al­low to cool.

Put the cous­cous in a heat-proof bowl with the veg­etable stock pow­der, cumin, turmeric and cin­na­mon stick. Add one cup of boiling wa­ter, cover and leave to swell for about 15 min­utes. Re­move the lid and sep­a­rate the grains with a fork.

Com­bine the cous­cous, lamb and but­ter­nut in a bowl, and add the pump­kin seeds and co­rian­der leaves. Serve warm.

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