Lakeland 15859 User Manual - page 7
MOROCCAN LAMB STEW WITH COUS-COUS
Serves 6 people
Traditional Moroccan dishes are made in a clay Tagine, but this version tastes just as good made on the hob.
Ingredients:
Approx 750g deboned shoulder of lamb
Olive oil
2 onions
2 carrots
Approx 2 cm piece of fresh ginger
1 tsp cumin seeds
10-12 threads of saffron
1 tsp ground cinnamon
Salt and pepper
5 dried apricots
1 tbs clear honey
300g Cous-cous
50g Flaked almonds, toasted
1 tbs Harissa paste
Method
Step 1:
Cut the lamb into bite sized pieces and set aside. Finely slice the onions and dice the carrots. In a casserole with a
lid, or a large saucepan, fry them together in the olive oil, along with a little salt to stop the onions catching. Then add
the lamb, and fry until browned on all sides.
Step 2:
Pour in enough water to cover the meat, and add a good few grinds of salt and pepper. Add the cumin seeds, the
ground cinnamon and the saffron. Finely grate the ginger using a grater and add it to the mix. Stir to combine. Bring
the liquid to the boil then turn down to a low simmer and cook with the lid on for a hour.
Step 3:
Chop the apricots into chunks and add to the mix. Stir in the clear honey and simmer with the lid off for 15 minutes
more (or until the lamb is tender). You may need to add more water to the stew. Just before serving, taste to check the
seasoning, and add more salt or pepper as necessary.
Step 4:
Remove a few spoonfuls of the cooking juices and mix with the harissa paste. Put in a small jug for serving. Make the
cous-cous with vegetable stock according to the packet instructions, adding salt and pepper to taste. When fluffy, fold
through the toasted flaked almonds, and serve with the harissa dressing on the side.
CHICKPEA AND SPINACH CURRY
Serves 4 people
Channa Sag (chickpeas and spinach) is a traditional Indian vegetable dish that is hearty enough to make a meal in itself.
Ingredients:
1 large onion
1 large carrot
3cm piece of fresh ginger
4 cloves of garlic
2-3 green chillies (or 1-2 tsps chilli powder)
Vegetable oil
½ tsp ground cumin
½ tsp ground coriander
2-3 green chillies
Method
Step 1:
Finely chop the onion and carrot. Peel and mince the garlic cloves and the ginger. Fry everything together gently in a
saucepan in a little vegetable oil until the onions become translucent. Adding a little salt helps stop the onions catching
and browning.
Step 2:
Add the finely chopped chillies, (or chilli powder to your taste), along with the cumin, coriander and turmeric. Stir and
cook for a minute. Drain the tin of chickpeas and add to the pan, then add the cashew nuts and the ground almond.
Stir to combine then add water to just cover. Bring to the boil and simmer on a very low heat for 20 minutes or so, until
the almonds have thickened the sauce.
Step 3:
Add the spinach leaves and pour in the coconut milk, stir to combine. Chop half the coriander leaves and add with the
juice from the lime. Bring the mixture back to the boil.
Step 4:
Taste to check the seasoning and add salt and pepper as necessary. Sprinkle the rest of the coriander leaves over the
curry and serve with basmati rice.
½ tsp turmeric
400ml tin of coconut milk
400g tin of chickpeas
Bunch of fresh coriander
100g raw, unsalted cashew nuts
70g ground almonds
250g washed spinach leaves
1 lime
Salt and pepper
Induction Hob 15859 IB B:Layout 1
1/9/11
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