LAMB WITH JEW­ELLED COUS­COUS

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Prep time 10 mins Mar­i­na­tion time 1 hour to overnight Cook­ing time 3 hours 45 mins Serves 6 1 shoul­der of lamb, about 2.5kg 2 large onions FOR THE MARI­NADE, MIX: 4 tbsp pome­gran­ate mo­lasses 1 tsp ground cumin Zest and juice of 1 lemon 3 tbsp olive oil 3 cloves gar­lic, chopped 200ml wa­ter, as needed FOR THE COUS­COUS 200g cous­cous Dried cran­ber­ries or pome­gran­ate ar­ils, a hand­ful Fresh pars­ley, a hand­ful, finely chopped Place the lamb in a large re­seal­able plas­tic bag. Pour the mari­nade into the bag, seal and re­frig­er­ate for an hour or overnight. Pre­heat the oven to 160°C. Place the onions in the roast­ing pan with the lamb and pour over the mari­nade. Cover with foil and roast for 3 hours, turn­ing a few times. Pour off the liq­uid into a pot, re­move the foil and roast for a fur­ther 30 min­utes to brown. Make a gravy by bring­ing the re­served meat juices to the boil. Cook un­til re­duced and thick­ened, adding wa­ter if nec­es­sary. Pre­pare the cous­cous ac­cord­ing to in­struc­tions on the packet, then toss with the re­main­ing in­gre­di­ents. Slice the lamb and serve with the cous­cous and gravy.

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