MOROCCO BOUND! - Serves 2
Lamb Tagine with Moroccan Medley
Cous Cous
Cous Cous
Ingredients
- 1 onion, roughly chopped
- 1 garlic clove, peeled
- 2cm (¾in) piece fresh root ginger, peeled
- 30ml (2 tbsp) olive oil
- 400g (14oz) lean lamb fillet, well trimmed and cut into
bite-sized chunks - 15ml (1 tbsp) harissa paste (or similar)
- ˝ cinnamon stick
- 225ml (8fl oz) passata (sieved tomatoes)
- 120ml (4fl oz) chicken stock
- 5ml (1 tsp) clear honey
- Salt and freshly ground black pepper
- 1 x 100g sachet Ainsley Harriott Moroccan Medley Cous Cous
Method
Place the onion, garlic and ginger in a food processor or mini blender and blend to a puree. Heat a tablespoon of the oil in a large heavy-based sauté pan and quickly brown the lamb. Transfer to a plate.
Add the remaining tablespoon of oil to the pan and sauté the onion puree for about 5 minutes until softened. Stir in the harissa and cinnamon stick and cook for another minute continuing to stir. Return the lamb to the pan with the passata, stock and honey. Season to taste and bring to the boil, then reduce the heat and simmer for 30 minutes to 1 hour until the lamb is tender and the sauce has thickened. The longer you cook the lamb the more meltingly tender it becomes.
When the lamb is nearly finished simmering, prepare the
Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the carton.
Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the carton.
TO SERVE: Divide the Cous Cous between two plates and ladle over the lamb tagine. Garnish with griddled orange wedges and some chopped fresh coriander.
OTHER IDEAS: Replace the lamb with beef and add a 400g (14oz) can of drained and rinsed chickpeas.
