Warm Moroc­can-spiced lamb salad with cous­cous

(serves 8)

Friday - - Wanted -

Prep time: 2 hours

Cook­ing time: 90 mins In­gre­di­ents 4 tbsp olive oil, plus more for fry­ing 2 gar­lic cloves, crushed 1 tsp cumin seeds, crushed 1 tsp co­rian­der seeds, crushed 1 tsp turmeric pow­der pinch cin­na­mon pow­der pinch ground cloves 2 star anise 1 kg deboned leg of lamb, trimmed

and cut into 2.5cm cubes 1 red onion, chopped 500ml lamb stock 1 lemon, zest of 400g tinned chick­peas 75g dried apri­cots 4 tsp pump­kin seeds 60g co­rian­der leaves For cous­cous: 1 cup cous­cous 1 tsp veg­etable stock pow­der pinch ground cumin pinch turmeric 1 cin­na­mon stick 1 cup boil­ing wa­ter For roasted but­ter­nut squash: 400g diced but­ter­nut squash 1 tbsp de­mer­ara sugar pinch ground cin­na­mon 2 tsp honey 2 tbsp olive oil

salt and pep­per Method: 1. To make mari­nade, mix to­gether olive oil, gar­lic, cumin, co­rian­der, turmeric, cin­na­mon, cloves and star anise. Place lamb cubes in a non-metal­lic bowl, cover with mari­nade and toss to coat. Cover and leave to mar­i­nate for 1 hour. 2. Heat olive oil in large heavy-bot­tomed fry­ing pan and brown lamb in batches. Re­move from pan. 3. In same pan sauté onion for about 2 min­utes or un­til it be­gins to brown. Re­turn lamb to pan, add stock and bring to a boil. Re­duce heat, cover and sim­mer for 1 hour. 4. Add lemon zest, chick­peas and apri­cots and cook for 15-20 min­utes. 5. Drain liq­uid from lamb pan into sep­a­rate small pan. Sim­mer un­til re­duced to about 250ml. Re­turn to lamb pan and toss to coat meat. 6. To make cous­cous, place all in­gre­di­ents in heat­proof bowl and cover. Af­ter about 15 min­utes un­cover and use a fork to fluff up grains. 7. Pre­heat oven to 180oC. Place but­ter­nut squash in a sin­gle layer on roast­ing tray, toss with re­main­ing in­gre­di­ents and cook for about 40 min­utes. Re­move from oven and al­low to cool. 8. To as­sem­ble salad, com­bine cous­cous, lamb and but­ter­nut squash in bowl and scat­ter with pump­kin seeds and co­rian­der leaves. Serve warm.

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