Moroccan lamb with fluffy lemon couscous

servings8
2 hours 30 minutes

Ingredients

Moroccan lamb

  • 1 leg of lamb
  • 600g of onion, peeled and quartered
  • 8 garlic cloves, peeled
  • 3 celery sticks, chopped
  • 1 leek, chopped
  • 6 tbsp of olive oil
  • 3 aubergines
  • 1/2 tsp ground cinnamon
  • 2 tsp harissa
  • 3 tbsp of tomato purée
  • 1.2kg tinned chopped tomatoes
  • 500ml of water
  • 1 bunch of coriander, chopped
  • 250ml of natural yoghurt

Cous cous

  • 250g of couscous
  • boiling water, to cover
  • 25g of butter
  • 2 lemons, zest only
  • 1 pinch of salt

Method

1
Place the onions, garlic, celery and leeks into a food processor and pulse until very finely chopped
  • 600g of onion, peeled and quartered
  • 3 celery sticks, chopped
  • 1 leek, chopped
  • 8 garlic cloves, peeled
2
Preheat the oven to 170°C/gas mark 3
3
Heat the olive oil in a pan over a medium-high heat. Sear the lamb on all sides. Remove from the casserole pan and set aside
  • 2 tbsp of olive oil
  • 1 leg of lamb
4
Slice the aubergines in half lengthways and slice into 1cm semi-circles. Fry the aubergine in a little olive oil until evenly browned, transfer to a plate
  • 3 aubergines
  • 3 tbsp of olive oil
5
Add more olive oil to the pan. Add the chopped onion, leek, celery and garlic mixture and use a wooden spoon to scrape any of the caramelised food from the base of the pan and into the mix
  • 1 tbsp of olive oil
6
Add the ground cinnamon and cook, stirring continuously, for a further 5 minutes
  • 1/2 tsp ground cinnamon
7
Stir in the harissa paste and tomato purée and cook for a further 2 minutes
  • 2 tsp harissa
  • 3 tbsp of tomato purée
8
Return the lamb to the casserole, followed by the aubergines
9
Pour over the tinned tomatoes, and enough water to cover the lamb. Bring to the boil
  • 1.2kg tinned chopped tomatoes
  • 500ml of water
10
Place the lid on the casserole dish and transfer to the oven. Cook for about 2-3 hours
11
For the cous cous, place the cous cous in a bowl and add a pinch of salt. Pour over enough boiling water to just cover. Add the butter, cover the bowl tightly with cling film and leave for 10 minutes
  • 250g of couscous
  • 1 pinch of salt
  • boiling water, to cover
  • 25g of butter
12
Uncover the cous cous and use a fork to gently scrape the surface until it loosens and becomes light and fluffy. Continue until you have a consistent texture. Stir through the lemon zest to finish
  • 2 lemons, zest only
13
Once the lamb is cooked, remove from the casserole and carve with a sharp knife. Arrange onto plates and pour over the aubergine sauce. Add the cous cous, natural yoghurt and some fresh coriander to each plate. Serve immediately
  • 1 bunch of coriander, chopped
  • 250ml of natural yoghurt