Moroccan lamb with buttered couscous
|2 cloves||Garlic, chopped|
|1 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
|600 g||Lamb neck chops, or shoulder chops|
|1 tsp||Ground paprika|
|½ tsp||Ground turmeric|
|2 cups||Chicken stock, or cold water|
|½ tsp||Chilli powder|
|2||Carrots, peeled and thickly sliced|
|400 g||Potatoes, (4 medium), peeled and thickly sliced|
|1||Salt & freshly ground pepper, to season|
- Place lamb in a large, heat-proof casserole dish. Scatter with onions, garlic and spices, then pour over water or stock.
- Place casserole dish over heat and bring to the boil, then turn down the heat and simmer for 1½ hours. Stir in the carrots and potatoes and return to cook for a further 30 to 40 minutes or until vegetables are tender.
- Season with salt and pepper to taste and serve with couscous.
- Place couscous and chopped figs in a bowl. Heat stock, butter and turmeric in a saucepan and then pour the hot liquid over the couscous. Stir and then cover and leave to steam for 10 minutes to soften.
- Fluff up couscous with a fork to separate grains. Season with salt and pepper and serve scattered with toasted almonds.