Moroccan style lamb with spiced cous cous and glazed pistachios

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Lamb is a meat that if often underused in my household but in this recipe it is the star of the show so don’t just leave it for Easter- hit the shops and get cooking! This dish has the perfect balance of savoury vegetables to balance the spice of the harissa, the richness of the lamb, the sweetness of the pistachios and the savouriness of the feta. The lamb can be marinated in advance if you have the time but equally it will also be delicious if it is made just ahead of time. I also made extra yogurt marinade and added some chopped coriander to serve on the side of the finished dish.

Ingredients- serves 4
For the lamb
8 lamb cutlets- trimmed
200ml natural yogurt
2 tbsp harissa paste

For the cous cous
1 red pepper
1 yellow pepper
1 courgette
1 aubergine
200g cous cous
400ml hot vegetable stock
1 tbsp harissa paste
100g feta
Fresh coriander
Salt and pepper

For the pistachios
2 handfuls of shelled pistachios
Knob of butter
2 tbsp sugar

1. Start off the lamb so then you have time to make the rest of the meal as it is marinating. Simply combine the yogurt and harissa in a bowl that is large enough to fit all the lamb cutlets. Season the yogurt to taste and coat the lamb cutlets well. Cover and chill until you need them.

2. Meanwhile preheat the oven to 180c/ 160 fan. Prepare all the vegetables for roasting by chopping into small pieces that can then be tossed through the cous cous. Place on a large baking tray, drizzle with oil, season and roast until tender.

3. Take a large bowl and place the dried cous cous into it. Cover the cous cous with the hot stock and allow it to be absorbed. Use a fork and fluff the cous cous before stirring through the harissa. Before starting the lamb, make the glazed pistachios. Take a small non- stick pan. Melt the knob of unsalted butter and dissolve the sugar into it and wait for it to start to bubble. Add the pistachios and cook until glazed and sticky. Leave the cool and move onto the next step.

4. When you are ready to cook the lamb, remove it from the fridge and heat a frying pan or griddle pan to a medium heat. Cook the cutlets for 2-3 minutes on each side until they are lightly golden.

5. To serve, choose a serving plate or platter that is large enough to hold all the lamb and cous cous. Add crumbled feta to the warm cous cous and sprinkle through some freshly chopped coriander to taste before arranging on the platter. Add the glazed pistachios and arrange the lamb cutlets on top. Finish with a little more coriander if you like and serve.

Moroccan lamb cutlets with spiced cous cous and glazed pistachios- bringing a splash of colour and oddles of taste to your dinner table via the Middle East!

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Persian style spiced lamb shank stew

Middle Eastern spices and the richness of lamb are a marriage made in heaven so get cooking this slow cooked lamb shank stew. The flavours are fresh, warming and fragrant so, if this is new to you, this is a great way to try them. I have opted for a balance of spices such as cumin and coriander which bring dishes to life. Give yourself plenty of time for this to slow cook in the oven to allow flavours to develop.

Seeing as it’s autumn and the nights are now cold and dark, I have added colour by serving this with mixed vegetable cous cous but it would be just as delicious with saffron rice.

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Ingredients- serves 2
For the stew
Glug of vegetable oil
2 lamb shanks
1 large red onion- finely chopped
2 garlic cloves- finely chopped or sliced
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 ground cardamom
400ml tinned chopped tomatoes
300ml good quality beef stock
Handful of dried apricots- halved if large

For the cous cous
Glug of vegetable oil
200g cous cous
Approx. 300g mixed vegetables e.g. aubergine, red onion, courgette
Pinch of saffron
Fresh coriander- chopped

1. Start by preheating the oven to 140c/ 120 fan. Take a large pan with a well fitting lid and add a glug of oil over a medium to high heat. You need to brown off the lamb shanks so they are golden all over; this will add to the flavour later so don’t rush this. Make sure they are golden all over and remove from the pan; set aside.

2. If you find a lot of fat has come out of the lamb shanks then drain a little off so you have around 1 tbsp left. Lower the heat to medium and cook the onion and garlic until they soften but not colour. I add a pinch of sea salt at this stage to season but do remember to check the seasoning as you go and adjust to taste. Add in the spices and cook for a further minute or two. Stir to ensure that they spices coat all the onion well.

3. Pour in the tomatoes and stock before adding the shanks back to the pan. Bring to a gentle boil before covering with the lid and placing in the preheated oven. Cook on a low heat for 2 1/2- 3 hours; when the lamb is ready it will come away from the bone really easily. At 30 minutes before the end of the cooking time the apricots need to be added; if they are put in at the start they will disintegrate but if you put them in near the end they add a wonderful sweetness.

4. When you are nearly ready to eat, start making the cous cous. This could not be easier! Take the vegetables you have chosen and dice so they are in pieces that are easy to mix through the cous cous. Add a small amount of oil in a pan and gently cook the vegetables. Vegetables such as onion, squash and aubergine go well with the richness of the lamb. Season and remove from the heat. For the cous cous, boil a kettle and, in a measuring jug, add some water and the strands of saffron. Pout over the cous cous to cover it and place a tea towel over the top to allow the cous cous to absorb the water. Fluff with a fork and add a drop more water if you need. Toss through the vegetables, a liberal sprinkling of chopped fresh coriander and it is ready to serve with tender lamb.

Delicately fragrant Persian style spiced lamb shank stew- a true winter warmer!

 

 

 

 

 

Spiced kefta tagine

You just can’t beat a hearty helping of meatballs so read on for a Middle Eastern twist! The meatballs should be gently spiced and you should be able to taste each spice so don’t be tempted to go crazy! Any leftovers (if there are any!) are perfect reheated and served in a pitta bread with salad and yogurt sauce. I used a normal harissa in the tomato sauce however if you prefer less of a kick then rose harissa can be substituted which is sweeter.

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Ingredients- serves 4
For the meatballs
400g lamb mince
1 small red onion- finely chopped
3tsp ground cumin
3 tsp ground coriander
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp dried oregano
Handful of flat leaf parsley- chopped
Salt and pepper to season

For the sauce:
1/2 red onion- chopped
2 garlic cloves- chopped
2 tbsp harissa
2 tins chopped tomatoes
150ml lamb stock
2-3 jarred roasted red peppers- sliced (optional)
2 handfuls of baby spinach- washed and chopped (optional)

1. Get going by combining all the meatball ingredients. I don’t use egg or breadcrumb to bind it all as, if you work on the mince enough, the balls should hold together anyway. Squidge the mince around in a bowl before shaping into balls which should be about the size of a golf ball. Place on a baking sheet and pop in the fridge to chill for around half an hour.

2. Meanwhile, preheat the oven to 180c/160fan. Take a large, wide based pan (or tagine if you have one) and heat a splash of oil over a medium heat in your pan of choice. Gently fry off the onion and garlic for a couple of minutes before adding the harissa, tomatoes and stock and stir well. Pop the red peppers in at this stage if you are using them. Lower to a simmer whilst you grab a frying pan and brown off the meatballs. You need the meat to brown on all sides and you may need to do this in batches- don’t overcrowd the pan! When they are browned and the sauce has started off, simply drop the balls into the sauce and bring back up to a simmer.

3. Cover the meatball pan and cook in the oven for 45 minutes until the sauce is reduced and the meatballs are cooked through. Jiggle the meatballs in the pan from time to time! I like to also stir through some spinach towards the end of cooking to add a little something (and spinach is also a love of mine so any excuse!).

Serve with warmed bread or cous cous and enjoy! A spoonful of a cooling yogurt and mint sauce is also delicious too!