Spicy Lamb Tagine With Couscous - cooking recipe

Ingredients

1 3/4 lbs lean lamb leg steak
1 1/2 ounces onions, chopped
2 cloves garlic, chopped
1/2 teaspoon cayenne pepper
2 inches cinnamon sticks, broken in half
1 teaspoon ground ginger
1 teaspoon paprika
10 -12 saffron strands
turmeric, if you want a little colour
salt and pepper
4 1/2 ounces ready to eat dried apricots, quartered
6 ounces carrots, diced
3 1/2 ounces zucchini, diced
12 ounces tomatoes, chopped
2 tablespoons chopped fresh coriander (chopped)
2 tablespoons chopped fresh parsley
10 ounces couscous
garnish
fresh coriander
parsley

Preparation

Trim any fat off the lamb and cut it into 1 inch cubes.
Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
Meanwhile, following package directions, prepare enough couscous for 6 people.
Add salt to taste.
To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.