CUMIN LAMB RECIPES

Steps:

• Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat START COOKING Prick the whole aubergines all over with a fork, then cook in the microwave (800W) for 7 minutes. Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover. Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden. Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat. Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water. Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water. Turn the heat up to high, bring to the boil, then season to taste. Fluff up the couscous, then spoon over a large serving board or platter. Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices. Lay over the lamb, then scatter with the cumin crunch and the coriander leaves. Serve with the yoghurt.

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
  9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.