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Moroccan lamb with couscous and mint yoghurt

Ingredients

  • 400-500 g lamb (shoulder or thigh) cut into cubes / bits
  • 1 large onion chopped
  • ½ cup (150 g) tomato puree
  • ½ litre (2 cups) vegetable broth
  • 1 tablespoon of mixed spices
  • 1 tablespoon of powdered cardamom
  • 1/4 teaspoon of chilli powder
  • 3 laurel leaves
  • 4 cloves of garlic
  • 100 g dried plums
  • 100 g apricots
  • 100 g dates
  • Oil (sunflower oil or corn oil)
  • Salt and pepper
  • Yoghurt with a lot of chopped mint and salt for serving

Couscous:

  • 1 ½ cup couscous
  • 2 cups water
  • 2 teaspoons of rose or jasmine water
  • 1 small spoonful of butter
  • Salt and pepper

Method

Step 1:

Preheat the oven to 160 ° C. In a large frying pan, add the onion until slightly softened and add the mixed spices, cardamom and chili pepper. Stir them to warm and pour in the tomato sauce, laurel and vegetable broth. Leave them to mix and salt the pepper mixture. Remove the pan from the fire.

Step 2:

In another pan, roast the meat in a little oil until it browns well. Remove and put it in a clay pot with a lid. Add the dried fruit and pour over the tomato sauce. Cover the utensil and bake the food in the oven for 2 hours until the meat is soft.

Step 3:

In the meantime, prepare the couscous: Put the couscous in a bowl. Heat the butter, salt and pepper in a saucepan until it cools, remove it from the fire, pour in the rose or jasmine water and then the couscous. Cover the bowl with aluminum foil or with a lid and leave it for ten minutes until it absorbs all of its water. Serve the Moroccan lamb, accompanying it with couscous and yoghurt with mint.

By chef Paris Christophides