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Tuesday 09th November 2010
Make your own spicy lamb tagine with saffron infused cous cous

 

Ingredients

800 g lamb leg steak

125 g onions

2 garlic cloves

½ teaspoon cayenne pepper

1 teaspoon ground ginger

1 teaspoon paprika

A dozen saffron strands

Salt and black pepper (seasoning)

175 g carrots, diced

350 g chopped tomatoes

1 tablespoon chopped fresh coriander

1 tablespoon chopped fresh parsley

 

300 g couscous

15 Saffron strands

Salt and black pepper (seasoning)

 

Preparation & Method

Trim fat off the lamb and cut into small chunks (2.5cm cubes). Put the lamb, onion, garlic, cayenne pepper, ginger, paprika and saffron into a large saucepan. Add water to cover and bring to the boil, then cover the pan reducing the heat to low and let simmer for 1 hour.

After an hour add your carrots, chopped tomatoes, parsley, coriander and any seasoning that is required.

Once you have done this put you cous cous into a bowl and add just enough cold water to cover, also spread your saffron strands around the cous cous so the flavour is absorbed equally and leave for 5 minutes.

After 5 minutes put you cous cous into a sieve and steam the cous cous for 15 minutes over the stew, once warm, tender and fluffy add salt to taste.

Then enjoy your authentic north african cuisine

Posted on November 09th 2010 at 11:02am

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