Lamb Tagine with Orange & Olive Salad
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| Amount | Ingredient | Preparation |
|---|---|---|
| 1 cup | couscous | |
| 1.5 lt | water | |
| 1 tsp | cumin, whole | crushed |
| 1 tsp | coriander, whole | crushed |
| 1 tsp | ground tumeric | |
| 1 tbsp | honey | |
| 2 | garlic cloves | crushed |
| 75g | Whole Almonds | Blanched and skinned |
| 150g | dates | pitted and cut into thirds |
| 5 | shallots | cut into quarters |
| 1/2 | lamb shoulder | deboned and cut into bite sized pices |
| 1 tbsp | butter salted | |
| 2 | oranges | peeled and cut into segments |
| 70g | large fresh green olives | |
| 1/2 tbsp | olive oil (extra virgin cold pressed) | |
| 1 tbsp | lemon juice |
1. For the Tagine
Brown lamb pieces. Fry onions, add lamb, then add garlic. Fry for 2 minutes, then add spices. Fry until aromatic.
Season, then add enough water to cover the lamb by half an inch. Cover with lid, and put in over for 2 hours/lowest heat on stove for 2 hours.
In the last 20 minutes, add honey, dates and almonds. Serve.
For the Cous Cous
Put cous cous in heatproof dish. Cover with water. Wait 10 minutes.
Once cous cous has been absorbed, put butter on top, and place in over for 5 minutes to remove water. Separate grains with fork. Serve.
For the Salad
Remove skin from oranges and cut into segments. Add olives.
Drizzle oil, lemon juice and salt and pepper. Mix. Put in the fridge to chill until ready to serve.
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