Persian Lamb Couscous - by Sarah Taylor
Chunks of lean lamb are gently cooked with dates in a rich spicy gravy, then served with couscous and pistachio nuts, sprinkled with pomegranate seeds. This exotic dish is perfect for entertaining. Serves 4.
Ingredients
- 350g boneless leg of lamb, trimmed of fat and cubed
- 400g couscous
- 100g stoned dates, sliced
- 900ml lamb stock (without salt preferred)
- 1 tablespoon extra virgin olice oil
- 4 garlic gloves, finely chopped
- 2 tablespoons finely chopped fresh root ginger
- 2 onions, halved and finely sliced
- 1 fresh red chilli, deseeded and sliced
- 2 pinches of saffron threads
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon paprika
- 15g fresh coriander, chopped
- 25g pistachio nuts, roughly chopped
- seeds of 1 pomegranate to garnish
- pepper to taste
Cooking Instructions
Heat a large non-stick saucepan and fry the lamb cubes in batches until they are browned all over. Remove from the pan and set aside.
Add the oil to the pan, then add the garlic, onions ginger and chilli. Fry over a low heat, stirring frequently, for 10 minutes.
Return the lamb to the pan along with the saffron, coriander, cumin, paprika and cinnamon. Cook for about 30 seconds whilst stirring well. Add the dates and 600ml of the stock. Season with pepper then cover and simmer gently until the lamb is tender - about 1 hour.
About 15 minutes before the lamb is ready, heat the remaining stock in another pan until boiling. Add the couscous and return to the boil. Remove the pan from the heat, tightly cover and set aside for 10 minutes.
Use a fork to lightly fluff up the grains of couscous, then add the pistachios and coriander. Pile onto a warmed serving platter. Spoon the lamb on top of the couscous, decorate with the pomegranate seeds and serve immediately.
