Lamb tagine with fragrant couscous

• Meat

  • 1 Lamb shoulder, small
  • 600 ml Water or lamb stock

• Produce

  • 100 g Brown lentils
  • 100 g Dates, pitted and finely chopped
  • 2 Garlic cloves, large
  • 1 small handful Mint, fresh sprigs
  • 1 Pomegranate, seeds removed, small
  • 2 Red onions

• Condiments

  • 2 tbsp Honey
  • 1 squeeze Lemon juice

• Pasta & Grains

  • 1 Couscous
  • 225 g Couscous

• Baking & Spices

  • 1 Cinnamon stick
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 60 ml Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 50 g Almonds, toasted flaked

• Beer, Wine & Liquor

  • 1 tbsp Edible rose petals, dried

• Liquids

  • 450 ml Water

• Other

  • 3 tbsp Ras el hanout

Found on nonnascooking.com

Description

Directions

• Season the lamb shoulder with salt and rub 1 tablespoon of the ras el hanout into the flesh. Heat half the olive oil in a large heavy-based casserole large enough to fit the lamb comfortably. Cook the lamb on both sides over high heat until a rich golden brown, then remove from the pan.
• Add the remaining olive oil to the pan, reduce the heat to medium and cook the onion and garlic for 5 minutes or until soft. Stir in the remaining ras el hanout and cook for 30 seconds. Stir in the honey, dates and cinnamon, then return the lamb to the pan and add the water or stock and the lentils and season to taste. Cover and cook over very low heat for 3-4 hours or until the lamb is completely tender but still holding its shape and the lentils have slightly thickened the sauce. If necessary, add a little more water during cooking to prevent the meat drying out.
• Meanwhile, place the couscous in a heatproof bowl and stir in the lemon juice and half the olive oil. Pour over the boiling water, cover and set aside for 5-10 minutes. Using a fork, fluff up the couscous to separate the grains. Just before serving, heat the remaining oil in a large frying pan over medium heat, add the couscous and stir until hot.
• To serve, place the hot couscous on a large platter and scatter over the almonds, pomegranate seeds, rose petals and mint. Carefully transfer the pieces of lamb and pour over the sauce. 
• Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.