*serves 6
Ingredients
1 large pinch of saffron
8 dried prunes (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750g diced lamb shoulder
12 mixed-colour baby courgettes
300g mixed-colour baby carrots
½ a butternut squash (600g)
250g couscous
2 cloves
2 tablespoons rose harissa
250g natural yoghurt
½ a bunch of fresh mint (15g)
Assembly
- In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so they plump up.
- Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
- Place 8 qt. Oval Dutch Oven on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
- Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
- Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
- Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
- Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
- Fold the harissa through the yoghurt. Serve in Oval Dutch Oven, couscous and with the harissa yoghurt, finishing with a scattering of mint leaves.
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