A flavoursome lamb dish cooked with olives, ras el hanout and fresh herbs served with cous cous and seasonal vegetables
Remove any fat and sinew from the lamb. Dice into cubes of 2 cm.
Finely dice the shallot. Peel and finely chop the garlic. Peel the carrot, cut in half length ways and then slice into small pieces. Cut the olives into quarters.
Wash, pick and chop the coriander and parsley. Zest the lemons. Dice the courgette
Heat a large saucepan and add a little olive oil. Add the shallot and cook for one minute. Add the garlic and cook for 30 seconds more. Add the lamb and seal the meat on all sides. Add the carrots and cook for 4/5 minutes. Add the lemon zest and the olives and cook for a further 30 seconds. Reduce the heat and add the ras el hanout. Cook for 30 seconds and then add the cinnamon and star anise. Add 400ml of water, bring to the boil and simmer for 10 - 15 minutes. Add the courgettes after 5 minutes and cover the pan with a lid to finish cooking. Season with salt and pepper to taste and then add the chopped herbs.
Place the cous cous in a tray with the saffron, olive oil, salt, pepper, raisins and cumin. Bring the remaining 600ml water to the boil and then pour over the cous cous mix. Stir well and cover with cling film. The cous cous will absorb the water within 10 minutes and will be cooked.
To serve, use stainless steel serving rings to plate the cous cous. Spoon the lamb and vegetables over the cous cous with plenty of sauce.
«This recipe can also be made using chicken or beef, just adjust the cooking time. You can also replace the green olives with black olives or use a mixture of both. Mix some fresh mint in with the other fresh herbs to give a slightly different flavour to the dish.»