What you need:
- 12 lamb chump chops
- 60g clarified butter
- 30ml paprika
- 10ml cumin
- 10ml ground coriander
- 20 strands of saffron
- 5ml ground chilli
- 4 garlic cloves, crushed
- 125ml almonds, chopped
- 250ml tomato purée
- 45ml Forest Gold Honey
- 250g apricots
- 2 onions, sliced
- 1 bunch coriander, chopped
- salt and freshly ground black pepper
- 500ml water
- 30ml oil
- 10ml salt
- 500g couscous
- 500g butternut, diced
- 200g baby squash, halved
- 450g baby potatoes, quartered
- 60ml olive oil
- 125ml raisins salt and freshly ground black pepper
- 5ml chilli powder
- 1 bunch coriander, coarsely chopped
How to make it:
Heat the clarified butter in a large casserole, season the lamb with paprika, cumin, coriander and chilli. Fry the lamb until coloured being careful not to burn the spices. Remove chops and hold on one side. Add the onions and the garlic to the pan together with the almonds and the coriander and gently fry until the onions are glassy. Pour in the tomato purée, Forest Gold Honey and return the lamb to the pot. Add sufficient water to cover the lamb, stir in the apricots and season to taste with salt and freshly ground black pepper. Lastly add the saffron. Cover and simmer gently for 45 minutes to 1 hour until the lamb is tender.
While the lamb is cooking, toss the vegetables in the olive oil and season to taste with salt and freshly ground black pepper and chilli powder. Roast in oven at 180oC until tender.
Bring the water, oil and salt to the boil. Stir in the couscous, raisins and allow to swell for 2 minutes. Transfer to large earthenware casserole. When the vegetables are tender layer them up in the earthenware casserole with the couscous. Cover, return to oven and leave to bake for 15 minutes. To serve, place the couscous and flavoured vegetables on a large platter with the casseroled lamb in the centre and garnish with coarsely chopped coriander.
