Ami's Lamb Cous Cous (as experimented by Lindek)

From North African cookbook (belum pernah try)

Sweet Lamb Cous Cous (Couscous T’Faya)
Serves 6-8

200g dried chickpeas
1kg lamb shoulder, on the bone, cut into 4 pieces, excess fat removed
½ tsp freshly ground ginger
1 stick cinnamon
¼ tsp saffron
1½ tsp freshly ground black pepper
1 small bunch fresh coriander
1 small bunch fresh flat-leaf parsley
8 Tbs olive oil
1kg large sweet onions
sea salt
125g dried raisins
1 Tbs clear honey
1 tsp ground cinnamon
500g pre-cooked cous cous

Soak chickpeas in plenty of water for 24 hours. Bring a large pan of water to the boil, add the chickpeas and boil hard for 10 minutes then drain.

Place the meat in the bottom of the couscoussier (I don’t know what a couscoussier is! Try and find it on the internet). Add water to the ¾ level, bring to the boil and skim the scum from the surface. Add the chickpeas, ginger, cinnamon, saffron, ½ tsp of the pepper, the herbs tied together in a bunch and 3 Tbs of the olive oil. Grate 1 onion and add that to the pan. Simmer actively for 1 ½ hours.

Meanwhile peel the remaining onions and slice into fine half moons. Heat the remaining olive oil in a heavy pan over a low flame, add the onions and leave to cook slowly for 1 hour, stirring occasionally.

When the meat and chickpeas have cooked for 1 ½ hours add the raisins and salt to the pot. Continue to simmer for another 30 minutes. Meanwhile steam the cous cous according to the instructions on the packet. Stir the honey, ground cinnamon and remaining black pepper into the caramelised onions and cook for a further 15 minutes.

Pile the cous cous onto a large plate and moisten with plenty of broth. Remove the meat from the broth, place on the cous cous and pile the onion and raisin mixture on top. Serve with additional broth.


Harissa Sauce

8 large dried red chilli peppers Water
6 cloves garlic, peeled 1 tsp coarse salt
2 tsp ground coriander seeds 1 tsp ground cumin seeds

Remove the seeds and tops from the chillies and leave to soak in just enough water to cover. Meanwhile crush the peeled garlic cloves with the salt. After 1 hour remove the chillies from the soaking liquid and process them with the garlic and salt to a slightly crunchy paste, adding just enough of the soaking water to achieve the right consistency. Stir in the spices and refrigerate. Serve with cous cous.

The Mat Salleh version (this is actually the one I use)

Moroccan Lamb (serves 8)

1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1.5kg boneless shoulder of lamb, cut into chunky strips
2 Tbs olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
200g ready-to-eat dried apricots, halved
200g ready-to-eat stoned prunes, halved
700 ml hot lamb stock
6 tomatoes, roughly chopped
grated rind & juice of 1 lemon
4 Tbs roughly chopped coriander
1-2 tsp harissa
salt, black pepper

Preheat oven to 180C/fan oven 170C/Gas Mk 4. Mix the spices with salt & pepper, then rub them into the lamb. Heat the oil in a large flameproof casserole & cook the lamb for 2-3 minutes, stirring until beginning to brown.

Stir in the onion & garlic & cook for 1-2 minutes until just starting to soften. Stir in the apricots, prunes, hot stock & tomatoes, bring to the boil. Cover & transfer to the oven for 1 ½ - 2 hours until meat is tender. Serve with cous cous or saffron rice.


Harissa Sauce

Blend 6 seeded fresh chillies & 4 garlic cloves. Stir 3 Tbs olive oil (need just enough to make a paste). Add 2 tsp of white wine vinegar, 2 tsp of ground coriander & salt & pepper.

Kalau malas nak buat Harissa Sauce, beli kat Sainsbury. They have Harissa Sauce made by Belazu in their Special Selection, and it is pretty good. I always keep a small jar in the fridge for emergencies.

Note: kalau sesiapa dah try (or Lindek herself maybe) boleh lah tolong post a pix, ye? '-)