Okay so here’s a list of ingredients you will need
1 Lamb shoulder – Fat removed and diced
2 Carrots - Diced
2 Celery sticks - Diced
2 Onions - Diced
½ Cup Ras El Hanout
2 400g Tins of Tomatoes
1ltr Chicken Stock
1 Cup of Preserved Lemon (Flesh removed and finely slice the skin)
1 Cup of Kalamata Olives (roughly chopped)
Cous Cous -
1kg pk Of Cous Cous
200g of Dates chopped up
Handful of Coriander
Almonds - toasted
Okay from start to finish this is how to get this dish rocking.
First off you need to seal off all the lamb. In a large bowl, season generously then give a coat of oil. Seal off in a hot pan until there is good colour on the lamb. Once sealed, set in a colander over a bowl to allow all the oil to run off.
In the mean time, lets start the sauce.
In the same pan with the juices from the lamb in it sauté off the veg on a medium heat for a good 15-20 mins. We want it to be soft and coloured as that shows the natural sugars coming out of the veg meaning the flavour we are looking for.
Once the veg is there, we can add the ras el hanout ( middle east spice blend ) and slightly toast off. Once the pan is smelling amazing and looks quite dark that’s the time to add the stock.
Reduce the stock by half then add the tomatoes, preserved lemon and olives.
Allow to simmer for about 20-25 mins then give a taste and a season.
Place the lamb in a oven dish then poor the sauce over the top, cover with a lid or tin foil depending on the dish then place in a pre heated over at 160 degrees for around 3 hours. At that time the meat should be falling apart and the sauce should be thickening.
With about 20 mins to go, now it the time to prep the cous cous. Follow the instructions on the box to cook the cous. I wont explain here as different brands have different methods and as funny as it is, different methods don’t work of different brands.
Just before you cover the cous to cook out, add the dates and raisins.
Once cooked and your breaking up with a fork, add the chopped coriander.
Pull the lamb out of the over and sit on the stove for 10-15 mins to allow the meat to soak up all the juice.
Now how I would plate this up is on a plate, Make a well with the cous cous then spoon the lamb in the middle. Then put a spoonful of labne ( hung yoghurt ) over the top and some toasted almonds to garnish.
Any questions? Feel free to drop me a line at