Moroccan Lamb Tagine w buttered couscous
(from BlueFinger’s recipe box)
Source: http://www.lifestylefood.com.au/recipes/3791/moroccan-lamb-tagine-with-buttered-couscous
Categories: Middle Eastern, lamb, not tried
Ingredients
- 2kg/4lbs 61/2oz lamb shanks, cut across into slices about 4cm/11/2in thick (you can ask your butcher to do this for you)
- salt and freshly ground black pepper
- 3 tbsp olive oil
- ----For the Spice Paste----
- 4 garlic cloves
- 2 shallots, roughly chopped
- 1 red chilli, seeded and roughly chopped
- Stalks from 20g/3/4oz packet fresh coriander, leaves reserved
- 1 tsp freshly ground white pepper
- 1/2 tsp salt
- ----For the Tagine----
- 4 tsp ras el hanout
- 450g/1 lb carrots, peeled and cut on the diagonal into 7.5cm (3in) pieces
- 200g/7oz onions, sliced
- 8 x 50g/13/4oz waxy potatoes, such as Charlotte, peeled and left whole
- 400g/14oz sweet potatoes, peeled and cut into pieces the same size as the potatoes
- 450g/1 lb vine-ripened tomatoes, thickly sliced
- 75g/21/2oz dried apricots, (no need to soak)
- 2 tbsp clear honey
- 1.2litres/2pints 2fl oz chicken or vegetable stock
- 3 bay leaves
- 1 tsp salt
- ----For the Buttered Couscous----
- 450g/1 lb couscous
- 1/2 tsp salt
- 450ml/16fl oz boiling water
- 25g/1oz butter
- 2 tbsp olive oil
Directions
-
Trim the lamb of any excess fat and then season well with salt and freshly ground black pepper.
-
For the spice paste, put all the ingredients into a mini-food processor or use a mortar and pestle, and grind to a smooth paste.
-
Heat the olive oil in a large flameproof casserole dish. Add the lamb pieces and brown on both sides. Lift onto a plate and set aside.
-
Add the spice paste to the remaining oil left in the casserole and fry gently for 2-3 minutes.
-
Add the ras el hanout and fry for a further minute.
-
Add the carrots, onions, potatoes, sweet potatoes, tomatoes, apricots and turn over a few times in the spice mixture.
-
Return the lamb to the pan and add the honey and enough stock to not quite cover the meat.
-
Add the bay leaves and one teaspoon of salt. Bring to the boil and leave to simmer gently, uncovered, for 1½-2 hours, turning the pieces of meat every now and then as the liquid reduces, until the lamb is tender.
-
Ten minutes before the tagine is cooked, put the couscous and salt into a large bowl and stir in the boiling water.
-
Cover with a tea towel and leave to soak for five minutes. Then uncover and fluff up into separate grains with a fork.
-
Melt the butter with the oil in a large pan, add the couscous and stir over a low heat for a couple of minutes until heated through.
-
Skim the excess oil from the top of the stew.
-
Chop the remaining coriander leaves, scatter over the top, and serve at the table from the casserole, with the couscous.