- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes plus 4-6 hrs marinating
- Effort: easy
- 1 tsp ground saffron
- 2 tsp ground ginger
- 2 tsp paprika
- 1 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 3 tbsp ground coriander
- 1 lamb shoulder
- 3 cloves garlic, finely diced
- 1 1/2 onions, finely chopped
- 300 g blanched almonds
- 2 cinnamon sticks
- 600 ml tomato juice
- 568 ml chicken stock
- 450 g tomatoes, skinned, seeded and roughly chopped
- 1 tbsp clear honey
- 1 bunches chopped coriander
- black pepper
For the Couscous:
- 225 g quick-cook couscous
- 1 small bunch of coriander, finely chopped
- 50 g blanched almonds, chopped
1. Mix together the saffron, ginger, paprika, pepper, ground cinnamon and ground coriander. Rub the spice mixture into the lamb, cover and marinate in the fridge for 4-6 hours.
2. Heat the olive oil in a large casserole dish. Add the lamb and fry until browned on all sides.
3. Add the garlic, onion, almonds and cinnamon sticks. Pour in the tomato juice and chicken stock and bring to the boil. Reduce the heat, cover and simmer gently for 2 hours until the lamb is tender.
4. Remove the lamb from the casserole dish and set aside. Add the chopped tomatoes and the honey, bring to the boil and cook uncovered, stirring now and then, until the sauce has thickened, around 20 minutes.
5. Meanwhile, steam the couscous in an oiled steamer or prepare following packet instructions. Season with salt and mix in chopped coriander and chopped almonds.
6. Return the lamb to the casserole dish and add the chopped coriander. Season with salt and freshly ground pepper and serve with couscous.
Rate This Recipe