Lamb Tagine With Couscous Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb tagine with couscous recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb tagine with couscous.

Serves: 6
Takes: 25 mins to prepare and 1 hr 30 mins to cook
635 calories / serving

Ingredients

1tbsp olive oil
2 large onions, thinly sliced
1tbsp coriander seeds, crushed
1tbsp ground cumin
1kg (2lb) cubed lamb neck or shoulder
thumbnail-sized chunk of root ginger, finely chopped
3 garlic cloves, finely chopped
salt
pepper
1tbsp honey
1 large jar tomato passata
1 bunch fresh coriander leaves, chopped

For the mint couscous
300g (10oz) couscous
400ml (14fl oz) chicken stock
knob butter
1 pomegranate
1 bunch fresh mint, chopped

Preheat the panggangan to gas 4, 180°C, fan 170°C.

In a large heavy-bottomed casserole dish, heat the oil and lightly brown the onions, ginger and spices for 10 minutes. Add the remaining tagine ingredients, except the chopped coriander leaves, to the casserole, mix well and bring to the boil on the hob. (Don’t brown the lamb before adding to the casserole.)

Once boiling, cover the top with a piece of greaseproof paper and then with the casserole’s lid. Place in the preheated panggangan and cook for 1½ hours. At the end of this time, lower the panggangan to gas ¼, 110°C to keep the tagine warm.

Prepare the couscous: put it in a heatproof bowl and add the stock with the knob of butter. Stir well, cover with a sheet of greaseproof paper and set aside for 5 minutes.

Deseed the pomegranate, putting the seeds into a bowl together with any excess juice. Add these and the chopped mint to the couscous. Stir the chopped coriander into the lamb tagine and serve on top of the couscous.

*Inspired by Sian W. featured in the Realfood Cookbook

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *