North African Slow Cooked Lamb with Couscous | MiNDFOOD

North African Slow Cooked Lamb with Couscous | MiNDFOOD

www.mindfood.com

This slow-cooked lamb brings North African flavours to your table. Gently pull apart the Slow Cooked Lamb and serve with Couscous drizzled with pan juices, lemo

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Ingredients

  • 2kg whole lamb shoulder, bone-in
  • 3 carrots, peeled, cut in half lengthways
  • 2 red onions, sliced
  • 1 head of garlic, sliced in half
  • 1 ½ pomegranate, seeded
  • 1 cup mint leaves, to garnish
  • Greek yogurt, to serve
  • 1 ½ tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1 tsp ground turmeric
  • 1 tsp cardamom
  • 1 tsp sea salt flakes
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Pinch of saffron threads, ground
  • 2 tbsp olive oil
  • 250g (1 ¼ cups) Couscous
  • 1 ½ cups (357ml) hot chicken stock
  • Finely grated rind and juice from 1 lemon
  • ½ cup (120g) pitted green Sicilian olives, squashed with the heel of the palm
  • ¼ cup jalapeno peppers, chopped

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