Woman's Day
Ingredients
Method
1.In a large, heavy-based saucepan; heat oil on high. Season lamb to taste. Brown for 10-12 minutes, turning. Transfer to a plate.
2.Melt butter in same pan. Cook onion for 3-4 minutes, until beginning to caramelise. Add garlic and spices and cook for 1 minute.
3.Stir in water, raisins and honey. Bring to boil. Reduce heat to low. Simmer, covered, for 50-60 minutes, until lamb is almost tender.
4.Meanwhile, rinse couscous under cold water, drain well and spread onto an oven tray. Spray with oil and season to taste. Set aside for 10 minutes.
5.Spoon couscous onto clean cloth and sit in a steamer basket over simmering lamb. Cover and cook for 15 minutes, until fluffy.
6.Serve lamb on a bed of couscous. Sprinkle with preserved lemon and coriander. Accompany with yoghurt.
Steaming couscous over the top of the simmering tagine gives light, fluffy results.
Note
