With Couscous Salad
2 tbsp Oil, vegetable or olive
450g Lamb shoulder, cubed
1 Onion, sliced
1 Garlic clove, crushed
15-20g uweigh Moroccan Spice (Ras El Hanout)
200ml Lamb stock
150g uweigh Dried apricots, quartered
400g tin Chopped tomatoes
salt and freshly ground black pepper
200g uweigh Dried chickpeas, pre soaked.
50g uweigh Flaked almonds, toasted
1 tbsp uweigh Dried mint
1 Small onion, chopped small
¼ Cucumber, chopped small
½ Red pepper, chopped small
100g uweigh Sultanas
200g uweigh Couscous
500ml uweigh Stock, chicken or vegetable
Heat the oil in a tagine or casserole dish. Fry the lamb for 3 to 4 minutes or until browned all over. Remove the lamb and set aside.
Add the onion to the dish and soften for 4 to 5 minutes, then add the garlic and spices, and cook for a further 3 to 4 minutes.
Return the lamb cubes to the dish, then add the stock, dried apricots, chopped tomatoes and chick peas. Season with salt and pepper and bring the mixture to the boil. Reduce the heat, cover with a lid and simmer for approximately 45 minutes, until the lamb is tender and the sauce has thickened. (Add a little more stock or water if the mixture starts to dry out).
Add all the dry ingredients to a bowl and mix.
Pour over the hot stock, stir and leave until the stock has been absorbed.
Serve the lamb on a bed of couscous and garnish with flaked almonds and a dish of Greek-style yogurt.