Serves 4
Spiced lamb shoulder with dates and shallots and couscous ingredients:
1 boneless shoulder of lamb, about 1.5 kilograms.
8-12 shallot, peeled and left whole or cut into halves or quarters if large.
12 fresh dates, stone removed.
4 tablespoons olive oil.
2 garlic cloves, crushed.
2 teaspoons each ground cumin and coriander.
1/2 teaspoons ground cinnamon.
Sea salt and freshly ground pepper.
400 ml lamb, chicken or vegetable stock.
Handful coriander to serve.
Couscous: 400 grams instant couscous. 500 ml hot chicken or vegetable stock (or strained juices from the lamb recipe). 2 tablespoons olive oil (don't add the oil if using the lamb juices). 1 and 1/2 teaspoons ground cumin. 1 teaspoon ground turmeric. 50 grams butter. 70 grams slivered almonds, toasted. Handful each coriander and mint leaves, roughly chopped.
Spiced lamb shoulder with dates and shallots and couscous recipe:
Put the shallots and dates in the base of a roasting pan and set aside. Combine the olive oil, garlic and spices in a bowl and season. Place the lamb on top of the shallots and dates then pour over the spiced oil. Rub the oil all over the lamb then fold the lamb back up as if the bone was in it. Place in the centre of the pan and
pour over the stock. Cover the lamb tightly with foil and roast for 4-4 1/2 hours or until meltingly tender.
Remove the lamb from the pan and set aside. Strain the meat juices, returning the dates and shallots to the lamb, and use the juices as your stock to cook the couscous. The juice can also be refrigerated for up to 48 hours or frozen for up 2 3 months.
Couscous: Preheat the oven to 200C. Put the couscous in an ovenproof baking dish. Gradually add the lamb juices
or hot stock stirring with a fork so it is absorbed evenly. Leave to swell for 10 minutes. If using stock, mix in 2 tablespoons oil and rub the couscous between your hands about the bowl to air it and break up any lumps. Stir through the spices and place in the oven for 15 minutes or until steaming hot. Mix through the butter, almonds, coriander and mint just before serving and season to taste.
To serve: Shred the lamb and serve with the dates and shallots over the couscous or toss through the couscous. By then, the Spiced lamb shoulder with dates and shallots and couscous is ready.
Spiced lamb shoulder with dates and shallots and couscous ingredients:
1 boneless shoulder of lamb, about 1.5 kilograms.
8-12 shallot, peeled and left whole or cut into halves or quarters if large.
12 fresh dates, stone removed.
4 tablespoons olive oil.
2 garlic cloves, crushed.
2 teaspoons each ground cumin and coriander.
1/2 teaspoons ground cinnamon.
Sea salt and freshly ground pepper.
400 ml lamb, chicken or vegetable stock.
Handful coriander to serve.
Couscous: 400 grams instant couscous. 500 ml hot chicken or vegetable stock (or strained juices from the lamb recipe). 2 tablespoons olive oil (don't add the oil if using the lamb juices). 1 and 1/2 teaspoons ground cumin. 1 teaspoon ground turmeric. 50 grams butter. 70 grams slivered almonds, toasted. Handful each coriander and mint leaves, roughly chopped.
Spiced lamb shoulder with dates and shallots and couscous recipe:
Put the shallots and dates in the base of a roasting pan and set aside. Combine the olive oil, garlic and spices in a bowl and season. Place the lamb on top of the shallots and dates then pour over the spiced oil. Rub the oil all over the lamb then fold the lamb back up as if the bone was in it. Place in the centre of the pan and
pour over the stock. Cover the lamb tightly with foil and roast for 4-4 1/2 hours or until meltingly tender.
Remove the lamb from the pan and set aside. Strain the meat juices, returning the dates and shallots to the lamb, and use the juices as your stock to cook the couscous. The juice can also be refrigerated for up to 48 hours or frozen for up 2 3 months.
Couscous: Preheat the oven to 200C. Put the couscous in an ovenproof baking dish. Gradually add the lamb juices
or hot stock stirring with a fork so it is absorbed evenly. Leave to swell for 10 minutes. If using stock, mix in 2 tablespoons oil and rub the couscous between your hands about the bowl to air it and break up any lumps. Stir through the spices and place in the oven for 15 minutes or until steaming hot. Mix through the butter, almonds, coriander and mint just before serving and season to taste.
To serve: Shred the lamb and serve with the dates and shallots over the couscous or toss through the couscous. By then, the Spiced lamb shoulder with dates and shallots and couscous is ready.
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