HEALTH MATTERS 89 HealtH & Well-being Moroccan Lamb Tagine with Lemon Couscous


Per portion this dish provides one portion of vegetables and five protein exchanges. Do not use a homemade vegetable stock. Ask your dietitian to suggest a suitable stock cube. Some of your vegetable allowance has been used to allow the inclusion of vegetable stock in this recipe and therefore we do not recommend that you use it on a regular basis. Check your daily allowances to see if you have enough remaining for this dish.


Ingredients: FOR THE LAMB


1 level tsp ground black pepper ½ level tsp ground cinnamon ½ level tsp ground ginger ½ level tsp ground coriander 3 tbsp water


750g (1¾lb) diced shoulder of lamb, well trimmed 2 tbsp olive oil 1 onion, chopped


1 garlic clove, finely chopped 300ml (10fl oz) vegetable stock (use ½ suitable stock cube to 300ml water) 1 tbsp honey


½ level tsp turmeric


FOR THE LEMON COUSCOUS 450ml (16fl oz) water 300g (11oz) couscous Zest and juice of ½ lemon 50ml (2fl oz) extra-virgin olive oil 1 level tbsp fresh flat-leaf parsley, chopped 1 level tbsp fresh coriander, chopped A pinch (¼ level tsp) freshly ground black pepper


Method:


Mix the black pepper, cinnamon, ginger, coriander and turmeric with three tablespoons of water to make a marinade for the lamb. Coat the lamb in this marinade, cover with clingfilm and let sit somewhere cool for approximately one hour. While the lamb is marinating, make the couscous. Pour the couscous into a large pot. Heat the water to boiling and pour the


liquid over the couscous in a thin, steady stream. Stir in the lemon zest and set aside for three minutes, until the grains have swollen and absorbed all the liquid. Return the couscous to the heat, add the olive oil and lemon juice and cook gently for about two minutes, stirring with a fork to fluff up the grains. Take the pan off the heat. Stir in the parsley and coriander. Season to taste with pepper and set aside to keep warm. Drain the lamb. Heat the olive oil in a frying pan and sauté the lamb until lightly browned.Transfer to a saucepan with a lid (or a tagine, if you own one).


Add the onion to the frying pan that you used to brown the lamb and cook until soft, not brown. Add the garlic and lightly cook. Transfer all to the saucepan (or tagine) with the lamb. Deglaze the frying pan with a little stock and then pour this and the rest of the stock over the lamb, adding in the marinade spices as well. Bring to the boil. Cover and simmer for approximately one-and-a-half hours or until the lamb is meltingly tender but still holding its shape. Then add the honey. Keeping the saucepan


uncovered, cook for another ten minutes to reduce and thicken the sauce. Serve the tagine stew on individual warmed plates or on one large platter to share, with lemon couscous on the side.


COMPETITION!


Health Matters has been given a few copies of the Truly Tasty cookbook to give away to our readers. To be in with a chance to win this excellent cookbook, simply answer the question below and send your answer, your name and your address to competition1@ashville.com with ‘Truly Tasty’ in the subject line.


Closing date for entries is Friday 9th July. All entries received by the closing date will be entered into a draw and winners will be notified by email and their copy of the cookbook will be sent in the post.


Good luck!


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