Fill your kitchen with the warming, spicy aromas of the Moroccan souks and market squares. This aromatic Moroccan inspired dish for all the family includes coriander, cinnamon and cumin. The prunes give a sweetness to the dish which seems popular with children. The pomegranate ‘jewels’ add colour and sweetness to the cous cous.
Suitable for freezing (The lamb dish will freeze but the cous cous should be eaten freshly cooked)
Preparation and cooking time: 30 minutes
For the meat sauce:
300g lamb rump steaks or similar
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
400g tin chopped tomatoes
100g (approximately 14) dried and stoned prunes
For the cous cous:
200g cous cous
400ml boiling water
3 tbsp olive oil
1 handful fresh mint
1/2 pomegranate (use the rest as a snack).
- Slice the lamb into thin strips, against the grain. Heat 1 tbsp of oil in a medium sized pan. Add the lamb and stir-fry for a few minutes until browned.
- Add the cumin, coriander and cinnamon to the lamb and fry for a further minute.
- Add the tomatoes and prunes, bring the pan to the boil and then reduce to a simmer for 10 minutes, or until the lamb is cooked through.
- Meanwhile, prepare the cous cous: Put the cous cous into a large bowl with the hot water. Allow to stand until the cous cous is tender then fluff it up with a fork.
- Chop the mint and remove the seeds from the pomegranate. Just before serving, top the cous cous with the mint and pomegranate seeds, drizzle with the oil and serve this with the lamb.
Tip: You can use Ras el hanout instead of the individual spices, which is a Moroccan spice blend- use carefully as these can have some chilli which younger children might find offputting. Topping the cous cous with the flavours rather than mixing it in lets kids taste these things at their own pace, (they have some plain cous cous to fill them up, while exploring the other flavours).