Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boned Shoulder of Lamb,
-cubed.
2 Onions
2 Garlic Cloves, peeled and
-finely chopped
1 pt Lamb or Chicken Stock
pn Saffron
1 pt Couscous
bn Spring Onions
1 Red Pepper
1 Cucumber
1 tb Chopped Mint
1 tb Chives
1 tb Parsley
1 tb Coriander
Olive Oil
Salt and Pepper

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.

Source: Hugo Arnold, London Evening Standard

Browse by categories