Tuesday, 19 March 2013

Lamb tajine with cous cous

You know when it is very cold and you want something warm and a little bit sweet. Well this tajine inspired dish is to do just that.
Lamb shoulder (diced): 300 grams
Carrot: 2 medium (chopped)
Courgette: 1 medium  (chopped)
Onion: 1(chopped)
Chopped almond: 30 grams
Chopped cashew nuts: 40 grams
Quince jam: 2 Table spoon
Water: 1 cup
Stock cube :1
Vegetable oil: 1 Table spoon
Cous cous: 250 grams
Pepper and turmeric

Fry the onion in a pan  for a short time until it start getting golden, add the lamb and fry it for another 5 minutes on each side , add turmeric and pepper ( never add salt to lamb at the beginning it will make it hard and chewy). Add the carrot, courgette and fry them with the rest of the mixture for a further 5-7 minutes, add the nuts ( almonds and cashew nuts) and let them get comfy in the pan before you add the quince jam ( you can use any jam really but I like the texture of quince jam). add the water, put the lid on and let it cook for 40 minutes. After 40 minutes add the stock cube, because the cube is salty, you wont be needing to add any salt.
Prepare the cous cous, add some parsley to it and serve it with the lamb.