Spicy Lamb Tagine With Couscous Recipes

SPICY LAMB TAGINE WITH COUSCOUS

Steps:

• Trim any fat off the lamb and cut it into 1 inch cubes.
• 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.
• Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
• Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
• Meanwhile, following package directions, prepare enough couscous for 6 people.
• Add salt to taste.
• 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.
• Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.

SPICY LAMB WITH GARLIC COUSCOUS

Steps:

• FOR THE LAMB.
• Trim off any fat.
• In a small bowl combine the chili, cumin, garlic and coriander.
• Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
• Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
• Remove from grill, sprinkle with a little sea salt and cover to keep warm.
• FOR THE COUSCOUS.
• Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
• Remove from the heat and stir in the couscous and oil.
• Cover and stand for about 5 minutes or until the liquid is absorbed.
• Fluff with a fork.
• TO SERVE.
• Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

LAMB TAGINE AND COUSCOUS

Steps:

• Finely slice the onions and brown in a pan, remove and then brown the lamb along with a small knob of butter/ghee. Once browned add finely chopped chilli, garlic and ginger along with the onions. Cook for 5mins.
• Next, add both tins of tomatoes, your sultanas or chopped dried apricots and a tbsp of Mango Chutney along with your spice mix. Transfer the entire tagine into an oven proof dish with lid and cook in a 140C preheated oven for about 2 hours, but the longer it cooks the better it is. (4-5 hours is great)
• Once cooked, Add either a little water to the tagine if it is too thick or some ground almonds if it is too thin. Add a good pinch of salt and lots of pepper with chopped coriander.
• Place the Couscous into a large bowl and cover with boiling water. Once the Couscous is done (5mins) add chopped coriander and feta.
• Place the tagine into large bowls and swirl some natural yogurt over the top with a spoon or squezy bottle. Finish with some flaked almonds and serve with the Couscous.

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

LAMB TAGINE

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

SPICY LAMB COUSCOUS

Steps:

• Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
• Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.