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Moroccan lamb stew, couscous salad with spring onions, mint and lemon

11 September 2006

INGREDIENTS

(serves four)

50ml olive oil
900g lamb, diced
Salt and pepper
500ml white wine
2 white onions, coarsely chopped
1 leek, coarsely chopped
2 large carrots, coarsely chopped
1 stick celery, coarsely chopped
4 cloves garlic, sliced
4 sprigs coriander, chopped
4 sprigs mint, chopped
1tbs cumin seeds, lightly toasted
1tbs cinnamon
6 cloves
100g sultanas
100g flaked almonds, lightly fried

For the couscous salad 250g instant couscous
250ml almost-boiling water
2tbs extra virgin olive oil
Zest of one lemon, finely grated
4 springs of mint, finely chopped
3 spring onions, finely chopped
1tsp salt

METHOD

Heat oil in casserole until just smoking. Season lamb pieces with salt and pepper and brown off in oil. Remove and keep warm. Deglaze pan with about 50ml of wine and add onions, leek, carrots, celery and garlic. Gently fry until soft and starting to brown. Return lamb to casserole, toss with vegetables and add wine. Add remaining ingredients, stir, cover and simmer very slowly for 1½ hours.

Meanwhile, add almost-boiling water to couscous in a bowl. Cover with clingfilm for three minutes. Remove film and stir with fork until grains are separated. Add remaining ingredients, stir gently with the fork and set aside.

Remove casserole from heat and keep warm for ½ hour before serving.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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