Lamb over Pistachio Couscous

    1 hour 35 minutes

    Succulent chunks of boneless lamb simmered with saffron, coriander and ginger then served atop a bed of freshly fluffed pistachio couscous with pomegranate seeds.

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    Serves: 4 

    • 340g boneless lean leg of lamb, trimmed of fat and cut into cubes
    • 1 tablespoom extra virgin olive oil
    • 4 garlic cloves, finely diced
    • 2 tablespoons finely diced fresh ginger
    • 2 onions, thinly sliced
    • 1 fresh red chilli, deseeded and thinly sliced
    • 2 pinches of saffron threads
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon paprika
    • 1/2 cup (100g) pitted dates, diced
    • 600ml salt-reduced beef stock
    • pepper, to taste
    • seeds of 1 small pomegranate, to garnish
    • Pistachio couscous
    • 300ml water
    • 2 1/4 cups (420g) couscous
    • 1/4 cup (20g) fresh coriander leaves, chopped
    • 1/4 cup (30g) pistachio nuts, roughly chopped

    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Heat a large non-stick saucepan over a medium–high heat and fry the cubes of lamb, in batches, until browned all over. Remove from the pan with a slotted spoon and set aside.
    2. Reduce the heat to low, add the oil to the frying pan then add the garlic, ginger, onions and chilli. Fry, stirring frequently, for 10 minutes.
    3. Return the lamb to the frypan, together with the saffron, ground coriander, cumin, cinnamon and paprika. Cook for about 30 seconds, stirring well. Add the dates and stock. Season with pepper. Cover and simmer gently for 1 hour or until the lamb is tender.
    4. About 15 minutes before the lamb is ready, prepare the couscous. Heat the water until boiling. Add the couscous and return to the boil. Remove from the heat, cover tightly and set aside to soak for 10 minutes.
    5. Fork the couscous through lightly to fluff up the grains, then toss in the coriander and pistachios and pile onto a warmed large serving platter. Spoon the lamb on top of the couscous, sprinkle with the pomegranate seeds and serve.

    Some more ideas…

    *If you want to get ahead, you can cook this dish up to the end of step 3 the day before, then let it cool and keep it in a covered bowl in the fridge. When you are ready to serve, reheat the lamb while the couscous is soaking in step 4, making sure it is piping hot and bubbling.
    *For a more peppery flavour, instead of coriander toss chopped rocket or watercress with the couscous.

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