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lean lamb leg steak onions garlic cayenne pepper cinnamon sticks ground ginger paprika saffron turmeric salt ready carrots zucchini tomatoes fresh coriander parsley couscous fresh coriander parsley
Viewed: 50 - Published at: 9 years agoIngredients
- 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
- garnish
- fresh coriander
- parsley
Method
- 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.
