Spicy Lamb Tagine with Couscous |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest. Ingredients:
1 3/4 lbs lean lamb leg steak |
1 1/2 ounces onions, chopped |
2 cloves garlic, chopped |
1/2 teaspoon cayenne pepper |
2 inches cinnamon sticks, broken in half |
1 teaspoon ground ginger |
1 teaspoon paprika |
10 -12 saffron strands |
turmeric, if you want a little colour |
salt and pepper |
4 1/2 ounces ready to eat dried apricots, quartered |
6 ounces carrots, diced |
3 1/2 ounces zucchini, diced |
12 ounces tomatoes, chopped |
2 tablespoons chopped fresh coriander (chopped) |
2 tablespoons chopped fresh parsley |
10 ounces couscous |
fresh coriander |
parsley |
Directions:
1. Trim any fat off the lamb and cut it into 1 inch cubes.
2. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
3. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
4. Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
5. Meanwhile, following package directions, prepare enough couscous for 6 people.
6. Add salt to taste.
7. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
8. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
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