Moroccan lamb with pomegranate couscous
Tangy pomegranate combined with the soft flavour of lamb
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rainbowcooking.co.nz.
Cooking tools:
- Dutch oven
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Plastic wrap
Ingredients
- 800 grams to 1 kg lamb (shoulder or chops), cut into smallish pieces
- 1 tin of canned tomatoes
- 2 to 4 garlic cloves, roughly chopped
- 1 onion, roughly chopped
- 1½ teaspoon ground ginger
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- Salt
- freshly ground black pepper
- 1 tablespoon honey
- 1 pomegranate
- 1½ cup couscous
- 1½ cup boiling water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 fresh mint leaves
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