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Yorkshire Recipes
by Annie Stirk
Serves 6
Preperation time 25 minutes
Cooking time 1hr 30 minutes
Ingredients:
Bunch of fresh coriander to serve
Zest and juice of one orange
2 tablespoons freshly chopped mint
1 tablespoon runny honey
150mls/quarter pint of stock plus extra to top up if the mixture looks as it it is drying out
Half a teaspoon of chilli powder
2 x 400g/14oz cans chopped tomatoes
1.5 tablespoons paprika pepper
1 tablespoon turmeric
2 teaspoons ground cinnamon
1 tablespoon ground ginger
Salt
1 tablespoon black pepper
Olive oil
1kg/2lbs lean lamb - trimmed and cubed - you can use either leg or shoulder however the shoulder meat will not break us as much
2 large onions diced
2 fat cloves of garlic - crushed
125g/5oz ready to eat apricots, snipped into quarter pieces
2 tablespoons seedless raisins
3 tablespoons toasted flaked almonds
Cous Cous
450g/1lb cous cous
Extra Virgin Olive Oil
Good pinch sea salt
Pinch each of ground cumin, ground ginger, paprika and crushed dried chillies
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander
600mls/1 pint boiling vegetable stock
Rind and juice of 2 lemons
Method
1. Mix all the spices together well and toss cubes of lamb in spice mix
2. Heat large ovenproof casserole or frying pan. Brown meat in batches, and then place on a plate to keep warm. This will take about 10 minutes
3. Add a little more oil to the pan. Next add onions and garlic and cook for approximately 5 minutes until they are soft but not brown
4. Place browned spiced lamb back in the pan with onion and garlic
5. Stir in apricots/raisins/chopped tomatoes/stock/honey and almonds. Heat to simmering then reduce the heat. Cover and cook gently either on the hob or in the oven until the lamb is really tender
6. Next prepare the cous cous
7. Place cous cous in a heatproof bowl. Stir in spices. Mix well
8. Pour boiling stock over cous cous
9. Stir well then cover with cling film to allow the grains to absorb the stock and become fluffy. This will take about 10 minutes
10. Fluff up the cous cous
11. Stir in herbs and a little oil plus the lemon zest and juice
12. Serve with the lamb tagine
13. Garnish with extra coriander and a few reserved roasted almonds
