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2014 Cooking Club Week 33: Morroccan Lamb, Pomegranate Cous Cous & Cumin Flatbread
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21-08-2014 10:29pm#1Ingredients:-
Moroccan Lamb:
800g diced lamb (I used diced lamb shoulder)
2 red onions, diced into eighths
3 garlic cloves, finely diced
Pinch of saffron strands
1/2 tsp cumin
1/2 tsp fennel
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp paprika
2 bay leaves
Cinnamon stick
400g sweet potato, cut into 1 inch cubes
1 tbsp tomato puree
500ml chicken stock (or lamb stock, if you can find it)
2 tbsp raisins
Pomegranate Cous cous:
250g cous cous
250ml chicken stock
Juice of 1 lemon
1 red chilli, deseeded & finely chopped
1 tbsp raisins
Seeds of 1 pomegranate
Bunch of mint, roughly chopped
3 tbsp olive oil
Cumin Flat breads:
250g self raising flour
250g natural yoghurt
1/2 tbsp baking powder
1 tsp salt
1 tsp cumin
1/2 tsp ground cinnamon
Natural yoghurt, harissa paste for dip (optional)
Method:-
Brown lamb meat in batches, and set aside. Turn down heat & sweat the onions in the saucepan for a few minutes.
Add the garlic and spices and stir for 2 minutes until aromatic. Then add the tomato puree, and stir for 30 seconds. Add the sweet potato, then return the lamb and any resting juices to the pot, along with the raisins and the stock.
Bring it all to the boil then simmer really gently, for 2 to 2 1/2 hours, until the lamb is tender.
For the flat breads, start by putting a dry griddle pan/frying pan onto a high heat.
Add all the ingredients to a food processor or food mixer and pulse until it starts to form a dough. Knead on a floured surface for a minute or so until it all comes together:
Cut into 6 even pieces, then roll each piece out to approx. 1/2 cm thickness. Once the pan is nice and hot, put the flatbreads on two at a time for approx 3-4 mins, turning occasionally.
If you like, cut up your flatbreads & serve with natural yoghurt mixed with harissa paste for dipping:
For the cous cous, add it to a bowl along with the chicken stock & lemon juice, stir once then cover and leave for 10 minutes. When ready, add the other ingredients, season and serve!
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I was going to say I made this yesterday, but in fact I accidentally made a variation of it.
I got up to the bit with the spices, then added some honey - checked to see how much and... none in the recipe! I also noticed that there were no tinned tomatoes, but at this stage I'd opened a tin, so I added them anyway. It was delicious, but a bit of a bastardised version, I admit!
The flatbreads were lovely though. My pan was smoking a lot so I think they would have risen a bit more if I'd left them another bit, but I had to take them off before I set off the smoke alarm. :pac: Would make again!0 -
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