I've been struggling this week I have to say, lacking in motivation and inspiration. My daughter was asking for a change from chicken so I reached for the lamb instead. I was tempted to cook an old favourite but forced myself to try something new. So happy I did as this was a delightful dish. We served it with flat bread and yoghurt/lemon/mint dressing. Hope you enjoy it too. Eb x
- 1 onion peeled and halved
- 1 garlic clove
- 20g fresh ginger
- 500-800g lamb diced in big chunks
- 1.5 tsp ground cumin
- 1.5 tsp paprika (smoked or sweet)
- ¼ tsp chilli powder
- 400g tin tomatoes
- 100g tomato paste
- 50g vegetable stock paste
- 400g tin chick peas drained and rinsed
- 300g cous cous
- 500g boiled water
- Extra tbsp. vegetable stock
- 3 carrots roughly chopped
- 20g olive oil
- 2 handfuls of pine nuts
- Medjool dates diced
Add onion, garlic and ginger to the bowl and chop on Speed 6 for 3 seconds. Add 20g oil and saute for 5 minutes at 100deg Speed 1.
Add lamb and spices and mix on Reverse Speed 2 for 5 seconds. Add tomatoes, tomato paste and stock paste and cook for 30 minutes at 100deg Reverse Soft Speed with no MC and basket on top.
Preheat oven to 180deg.
Add chick peas to the lamb and cook for further 10 minutes at Varoma Reverse Soft Speed. Once cooked place into your Thermoserver to rest. Clean the bowl.
Add carrot and oil to the bowl and chop on Speed 5 for 2-3 seconds. Place onto a lined baking tray and place in the oven for approx. 15-20 minutes. Add pinenuts in the last few minutes – be careful not to burn.
Add cous cous to Thermoserver (if you are lucky to have 2) or to a casserole dish with a lid. Add vegetable stock and water, place lid on and allow to steam for 10 minutes. Add carrots, pinenuts and dates to the cous cous and use a fork to combine.
Serve with some yoghurt dressing (mint, lemon and S&P)