Warm Moroccan spiced lamb salad Recipe | House and Leisure

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A North African-infused dish served with couscous?

Recipe Raphaella Frame-Tolmie?Photograph?Russell Smith

Ingredients:

1?4 cup olive oil

2 garlic cloves, crushed

1t cumin seeds, crushed

1t coriander seeds, crushed

1t ground turmeric

1?2t ground cinnamon

1?4t ground cloves

2 star anise

1kg deboned leg of lamb,?trimmed and cut into

2,5cm cubes

olive oil, for browning

1 red onion, chopped

500ml lamb stock

zest of 1 lemon

1?400g tin chickpeas

75g dried apricots

400g diced butternut

1T demerara sugar

1?2t ground cinnamon

2t honey

2T olive oil

sea salt and milled

black pepper

1 cup couscous

1t vegetable stock powder

1?4t ground cumin

1?4t turmeric

1 cinnamon stick

20g pumpkin seeds

60g coriander leaves

Directions:

Combine the olive oil, garlic, cumin seeds, coriander seeds, turmeric, cinnamon, cloves and star anise, and mix well. Place the lamb cubes in a non-metallic bowl, cover with the marinade and toss to coat.

Cover with clingfilm and leave to marinate for one hour. Preheat the oven to 180?C. Heat a little olive oil in a large saucepan and brown the lamb in batches, removing with a slotted spoon and setting aside. In the same pot, saut? the red onion for about two minutes, until it begins to brown. Return the meat to the pan and add the lamb stock. Bring to the boil, then reduce the heat and simmer, covered, for one hour. Add the lemon zest, chickpeas and apricots, and cook for a further 15 to 20 minutes. Drain this liquid into a small saucepan, reducing it to about a cup and thickening it. Pour it over the lamb and toss to coat.

Place the butternut in a roasting tray, sprinkle the demerara sugar and cinnamon on top, drizzle the honey and olive oil over, and season with salt and pepper. Place in the oven for about 40 minutes, then remove and allow to cool. Put the couscous in a heat-proof bowl with the vegetable stock powder, cumin, turmeric and cinnamon stick. Add one cup of boiling water, cover and leave to swell for about 15 minutes. Remove the lid and separate the grains with a fork. Combine the couscous, lamb and butternut in a bowl, and add the pumpkin seeds and coriander leaves. Serve warm.

Serves 8

This recipe is from the February 2012 House and Leisure Food issue.

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Source: http://www.houseandleisure.co.za/warm-moroccan-spiced-lamb-salad-with-couscous-2/

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