SWEET ANS SPICY LEG OF LAMB.TANGINE WITH WARM COUSOUS

SWEET ANS SPICY LEG OF LAMB.TANGINE WITH WARM COUSOUS image

Categories Lamb Stew

Yield 4 people

Number Of Ingredients 16

Previous Next

1 1/2 Lb boneless Lamb Leg
1 Tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cooriander
2 Tbsp olive oil, devided
1 onion chopped
1 Leek , white part only, sliced
2 Medium carrots, chopped
1 1/2 cups chicken stock or broth
1/2 cup raisins or sliced dates
2 Large tomatoes, coarsely chopped
1 Pear, diced
cooked couscous , warm
1/2 cup toasted almonds oor pine nuts
Salt and freshly ground pepper to tast

Steps:

1. Trim and dice lamb into bite size peices.Combine next 4 ingredients and devide in half. In a heavy based skillet. Heat 1 Tbsp oil over high heat. Add the lamb and half the spices. Cook stirring until browned. Transfer llamb to a plate and drain fat from pan. 2. Heat remaining oil and spices in the same pan over medium heat about 20 to 30 seconds.Add onion, leek and carrots.Cook until onion is softened.Return the meat to the pan with the stock, raisins and tomatoes and stir well. Cover, reduce heat to low, simmer for one hour. 3. Add pear and simmer, uncovered, for 20 to 30 minutes or until lamb is tender and sauce is thick. Spoon tagine over the warm coucous, sprinkle with almonds and serve.