Lamb Shoulder with Pistachio and Prune

92%

Servings

6

Prep

20 min

Cook

1 hr

Vote

Like 24

Ingredients

  • 700 grams ‏Boned lamb shoulder
  • ‏Un-waxed kitchen string
  • 1/3 cup ‏Pitted prunes, chopped
  • 1/3 cup ‏Couscous
  • 1 tbsp ‏Olive oil
  • 1 ‏Small red onion, finely chopped
  • 2 ‏Garlic cloves, crushed
  • 1/3 cup ‏Boiling water
  • 2 tsp ‏Ground coriander
  • 2 tbsp ‏Shredded fresh mint
  • 1 tsp ‏Ground cinnamon
  • 1/3 cup ‏Chopped pistachio kernels
  • ‏Roasted vegetables, to serve
  1. Start by preheating the oven to 300 F.
  2. Cook the couscous with hot water for 5 minutes and make it fluffy with fork. Set aside for now.
  3. In a tagine, heat 2 tsp of oil and fry the onion, garlic for 2 minutes.
  4. Sprinkle the coriander and cinnamon to it and toss for 1 minute.
  5. Throw in the onion into the couscous and add prune, mint and pistachio to it.
  6. Season with salt and pepper. Combine the couscous with lamb and drizzle some oil.
  7. Put into the oven and roast for 1 hour. Serve hot.

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