Couscous Royale

The iconic Friday dish of fluffy couscous piled with seven seasonal vegetables and slow-cooked lamb.

Ingredients

• 500g lamb shanks
• 1 cup vermicelli noodles
• a handful of minced garlic
• 1/2 tsp harissa paste
• 2 tbsp olive oil
• a generous handful of carrots
• a handful of fresh parsley, chopped
• pitted dates, for serving
• 500ml vegetable stock

Instructions

1. 1

   Pat the lamb shoulder dry, season generously with salt, pepper, and sweet paprika, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat butter in a wide pan or heavy pot over medium-high heat and sear the lamb shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cinnamon and red onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shoulder to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shoulder is tender and cooked through, roughly 1 hr 30 mins.

7. 7

   Stir in the honey, taste, and adjust the seasoning with salt and pepper as needed.

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