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lamb shoulder boned onions garlic lamb saffron threads couscous scallions sweet red bell peppers cucumbers mint chives parsley Coriander olive oil salt
Viewed: 73 - Published at: 7 years agoIngredients
- 1 pound lamb shoulder boned, cubed
- 2 each onions
- 2 cloves garlic peeled and finely chopped
- 1 pint lamb, stock
- 1 pinch saffron threads
- 1 pint couscous
- 1 bunch scallions, spring or green onions
- 1 each sweet red bell peppers
- 1 each cucumbers
- 1 tablespoon mint leaves chopped
- 1 tablespoon chives
- 1 tablespoon parsley leaves
- 1 tablespoon coriander
- 1 x olive oil
- 1 x salt and black pepper
Method
- Lightly saute the meat in two tablespoons of olive oil.
- Remove and add the onions, cooking them over a low heat without colouring for 10 minutes.
- Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron.
- Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender.
- You should end up with about half the quantity of liquid.
- If there is more than this, remove the meat and onions and reduce the stock over a high heat.
- Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed.
- Finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice.
- Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper.
- Add the chopped herbs and keep warm.
- To serve, ladle the lamb on top of the couscous and serve with lots of juice.
