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Ingredients 40g suitable margarine 600g diced lamb 1 medium red onion, chopped 2 cloves garlic 1 cinnamon stick 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground ginger 1 tsp dried chilli flakes 1.5 cups water 1 tin crushed tomatoes 2 medium quinces, peeled, cored, quartered OR replace with similar sized amount of redcurrant jelly 2 tbsp (heaped) 1 Large courgette, chopped 2 tbsp chopped fresh coriander Pistachio Cous cous 1.5 cups cous cous 1 cup boiling water 20g suitable margarine 1/2 cup fresh coriander (chopped) 1/4 cup roasted pistachios, chopped | Preparation 1) Melt margarine in large saucepan; cook lamb until browned (remove from pan). Add onion and cook until soft. Add garlic, cinnamon, ground coriander, cumin, ginger and chilli and cook for a few minutes - keep stirring while cooking. 2) Return lamb to pan, stir in water, tomatoes and quince, boil and simmer covered for 30 minutes. Uncover and simmer for about 1 hour or until sauce has thickened. Stir occasionally during this time. 3) Add courgette, cook for 10 minutes, until it's tender. 4) Meanwhile make cous cous - combine with water and margarine in a heatproof bowl, cover and stand for about 5 minutes mixing with a fork occasionally. Once all liquid is absorbed stir in coriander and nuts. 5) Serve with cous cous and sprinkle with coriander if required. |