Mad Moroccan Lamb (aka Lamb Tagine)

from “Cook with Jamie” by Jamie Oliver (contributed by Mary A, SLC)

For the lamb:

4.5 lb lamb shoulder
2 t cumin seeds
2 t coriander seeds
2 t fennel seeds
2 t black peppercorns
2-3 dried red chilies
2 t sea salt
Small handful of rosemary leaves

For the Chickpeas:

Olive oil
4 lg red onions, peeled and sliced
1 cinnamon stick
A bunch of fresh marjoram or thyme, leaves picked and roughly chopped
Sea salt and freshly ground pepper
2 x 14oz cans chickpeas
1 C balsamic vinegar

For the Couscous:

2 pints veg stock
9 oz raisins, dates, sour cherries, cranberries or apricots, or a combo, roughly chopped
Olive oil
1 lb 9 oz couscous
2 lemons, halved

For serving:

1 pint plain yogurt
A big handful of fresh cilantro leaves
1 fresh red chili, deseeded and finely sliced

Preheat oven to 425F. Score the lamb in criss-crosses about 1 inch apart. Grind or smash the spices and salt to a powder. Rub this all over the meat and push some rosemary into the cuts. Put the lamb in a roasting pan and put that into the over to cook for 2 hrs.

Heat some olive oil in a large saucepan and fry onions, cinnamon, and marjoram o rthyme with a pinch of salt and pepper for about 15 mins or until softened. Add the chickpeas with about 3 C water and the vinegar. Simmer on medium till nice and thick, then remove from stove.

In another pan, bring stock to boil (can use water), add dried fruit and season lightly. Simmer for about 5 mins, to plump up the fruit. Add a glug of oil and the couscous, then remove it from heat and put aside to allow couscous to soak up all the liquid. When all absorbed, pour the couscous out onto a flat tray, drizzle it with olive oil and set it aside.

After 2 hrs, the lamb is roasted, turn the heat down to 400F. Take lamb out of pan and set aside. Pour 

Off fat from pan and put it on low heat. Add a little water, scrape any sticky bits off bottom, and turn off the heat. Get a large pot or snug fitting roasting pan with 4- to 5-inch sides and rub it with a little olive oil. Sprinkle about 1 inch of couscous on the bottom, some more around the sides, then spoon your chickpeas into the middle, making sure you remove the cinnamon stick. Put your lamb on top, pour the pan juices over, and completely cover with the rest of the couscous. Put the lemon halves around the sides, rub a piece of wet wax paper with oil and drape it over the couscous. Cover with aluminum foil and then put it in oven for another hour.

Use a knife to pull some of the couscous away, and if the meat pulls away from the bone and melts in your mouth, it is done! Keep it wrapped while you spike the yogurt with juice from the roasted lemon. Bring the pan to the table, cracking open the couscous. Add dollop of yogurt and sprinkle over cilantro and chili.