This winter-warming lamb casserole offers the fragrant spices of the Middle-East, the sweetness of dried fruit, the texture of nuts and that irresistable moreish quality of a slow cooked stew. Serve on couscous and with a glass of Shiraz from Leopard's Leap to complete your comfort food dining experience.
Ingredients
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground coriander seeds
1½ teaspoon ground ginger
1 teaspoon turmeric
Pinch ground cloves
2 kg lamb shoulder, diced
2 tablespoons olive oil
Remaining spice mixture
2 red onions, diced
1 red chilli, chopped
4 garlic cloves, chopped
400 ml tomato juice
800 g chopped fresh plum tomatoes (or tinned)
200 g dried pears
100 g pitted dates
50 g raisins
100 g whole/flaked almonds, lightly toasted
2 litres good lamb or beef stock
Salt to taste
Chopped parsley
Chopped coriander
Method
Combine all the spices and divide the spice mixture into two. Sprinkle one half of the spice mixture over the lamb and massage the spices into the meat. Cover and place in the refrigerator overnight. Keep the remaining half of the spice mixture in an airtight container.
Preheat the oven to 160 °C.
Heat a large casserole, add the olive oil, lamb, spices, onion, chilli and garlic and sauté for 5 minutes until golden brown.
Add the remaining ingredients and bring to a simmer. Fit with a lid and place the casserole in the oven for 4 to 5 hours, until the lamb is tender. Garnish with chopped parsley and coriander and serve with Basmati rice.
Pomegranate couscous
Serves 4
Ingredients
250 – 300 ml chicken stock
300 g couscous
½ teaspoon lamb spice mixture
Salt
Pepper
Olive oil
Lemon juice
Chopped parsley
Chopped coriander
½ cup pomegranate pearls
Method
Place the stock in a pot and bring to the boil.
Place the couscous in a wide bowl and season with the spice mixture as well as salt and pepper.
Using a ladle, pour the boiling stock onto the couscous, a ladle at a time, incorporating each ladle one by one. Move the couscous around with a slotted spoon.
Once all the stock has been incorporated, leave to stand for 5 minutes.
Using a fork, scrape the couscous loose.
Add the chopped herbs, lemon juice, olive oil and pomegranate to the couscous and adjust seasoning.
Middle Eastern Lamb Casserole Recipe
This winter-warming lamb casserole offers the fragrant spices of the Middle-East, the sweetness of dried fruit, the texture of nuts and that irresistable moreish quality of a slow cooked stew. Serve on couscous and with a glass of Shiraz from Leopard's Leap to complete your comfort food dining experience.
Ingredients
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground coriander seeds
1½ teaspoon ground ginger
1 teaspoon turmeric
Pinch ground cloves
2 kg lamb shoulder, diced
2 tablespoons olive oil
Remaining spice mixture
2 red onions, diced
1 red chilli, chopped
4 garlic cloves, chopped
400 ml tomato juice
800 g chopped fresh plum tomatoes (or tinned)
200 g dried pears
100 g pitted dates
50 g raisins
100 g whole/flaked almonds, lightly toasted
2 litres good lamb or beef stock
Salt to taste
Chopped parsley
Chopped coriander
Method
Combine all the spices and divide the spice mixture into two. Sprinkle one half of the spice mixture over the lamb and massage the spices into the meat. Cover and place in the refrigerator overnight. Keep the remaining half of the spice mixture in an airtight container.
Preheat the oven to 160 °C.
Heat a large casserole, add the olive oil, lamb, spices, onion, chilli and garlic and sauté for 5 minutes until golden brown.
Add the remaining ingredients and bring to a simmer. Fit with a lid and place the casserole in the oven for 4 to 5 hours, until the lamb is tender. Garnish with chopped parsley and coriander and serve with Basmati rice.
Pomegranate couscous
Serves 4
Ingredients
250 – 300 ml chicken stock
300 g couscous
½ teaspoon lamb spice mixture
Salt
Pepper
Olive oil
Lemon juice
Chopped parsley
Chopped coriander
½ cup pomegranate pearls
Method
Place the stock in a pot and bring to the boil.
Place the couscous in a wide bowl and season with the spice mixture as well as salt and pepper.
Using a ladle, pour the boiling stock onto the couscous, a ladle at a time, incorporating each ladle one by one. Move the couscous around with a slotted spoon.
Once all the stock has been incorporated, leave to stand for 5 minutes.
Using a fork, scrape the couscous loose.
Add the chopped herbs, lemon juice, olive oil and pomegranate to the couscous and adjust seasoning.
