A fantastic Moroccan dish that combines the soft flavour of lamb with the unique, almost tangyness of pomegranate.
- 800 gram to 1 kg lamb (shoulder or chops), cut into smallish pieces
- 1 tin of canned tomatoes
- 2 to 4 garlic cloves, roughly chopped
- 1 onion, roughly chopped
- 1½ teaspoon ground ginger
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- 1 tablespoon honey
For the couscous
- 1 pomegranate
- 1½ cup couscous
- 1½ cup boiling water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 fresh mint leaves
- Use a heavy pan to fry onion in a little olive oil until soft, then transfer it to ovenproof dish
- Brown lamb (in batches to avoid it from boiling in its own juice). Transfer to the ovenproof dish and immediately season each batch with salt and freshly ground black pepper.
- Add spices to pan and allow it to release its flavour. Be careful not to burn it!
- Add canned tomatoes and garlic to the pan. Break up tomatoes into rough quarters.
- When the tomato starts to simmer, pour it over lamb.
- Close the ovenproof dish's lid and place in oven for 1½ hours at 180?.
- Halve the pomegranate and remove it's seeds.
- 15 minutes before the meat is ready, place couscous in a bowl.
- Add olive oil, lemon juice and half the pomegranate seeds (reserve the rest to garnish) to the bowl, and then the boiling water.
- Cover bowl with cling plastic and let rest for 10 minutes, to absorb the warm water.
- Chop fresh mint.
- Fluff the couscous with a fork, add mint and stir through.
- Garnish with fresh coriander and remainder of the pomegranate seeds.