Quinoa & lamb couscous style

Quinoa & lamb couscous style

By
From
Sicily
Serves
6–8

It is good to use inexpensive cuts of lamb or mutton for this recipe. They impart a delicious flavour and stand up to the long cooking time. This is more of an Arab-style dish as it uses lamb and spices. We used quinoa as it is gluten-free but do use wheat or maize couscous instead, if you prefer. The first stage of this recipe essentially cooks the lamb and potatoes but also provides a stock. The couscous (or in our case quinoa) is then cooked in some of the stock and the lamb and potatoes are served in the rest of it.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
500g lamb breast, neck or ribs, cut into 6 pieces
1 celery stalk, roughly chopped
2 carrots, peeled and left whole
1 onion, cut into quarters
1 garlic clove, peeled
1 sprig rosemary
small handful parsley
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 apple, cored and cut into quarters
1 tomato, cut into quarters
1/2 lemon, cut in half
1/2 orange, cut into quarters
120ml red wine
2 litres tepid water
2 potatoes, peeled and roughly cut into cubes
salt
freshly ground black pepper

For the quinoa

Quantity Ingredient
300g quinoa
1 carrot, finely grated
1 celery stalk, grated
small handful chives, snipped
1 small garlic clove, peeled and grated
1 tablespoon finely chopped parsley
salt
freshly ground black pepper
1/2 orange, juiced
1/2 teaspoon ground cinnamon

Method

  1. Heat the oil in a large saucepan and fry the lamb, vegetables and garlic for the stock until lightly browned. Add the herbs, spices, apple, tomato and fruit and stir through. Pour in the wine and allow it to reduce for a couple of minutes, then add the water and bring to the boil.
  2. Reduce the heat and allow the lamb to simmer uncovered for 2–3 hours, or until soft and falling away from the bone. The cooking time will depend on the cut and size of the lamb pieces. Drop the potatoes into the pan around 20 minutes before the end of cooking time. When the potatoes are done and the lamb is tender, use a pair of tongs to lift them out of the stock and set aside to cool. Strain the broth and discard the flavourings.
  3. Put the stock back into the pan and bring to the boil. Taste and add seasoning as necessary. Ladle out some of the broth to cook the quinoa following the instructions on the packet. Pick off the meat from the lamb bones and add to the remaining stock in the pan with the potatoes.
  4. When the quinoa is done, stir in the other ingredients and serve still warm with the stock and lamb in a separate bowl. Guests can help themselves to the lamb, potatoes and broth as they eat the couscous.
Tags:
Italy
Italian
Sicily
Sicilian
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