Preparation Time: 15 minutes
Cooking Time: 1 hour and 45 minutes
Serves: 6–8
| Ingredients | Preparation |
|
40ml olive oil 500g lamb shoulder, in 1 cm dice 2 cloves garlic, peeled and chopped 1 large onion, peeled and chopped 1 medium carrot, peeled and diced 1 cinnamon stick 1 tsp ground turmeric 1 tbsp ground cumin 1 tsp ground ginger ½ tsp dried chilli flakes, or to taste 150g Puy lentils 1 sweet potato, peeled and diced 400g tin diced tomatoes 400g tin chickpeas, drained 150g pearl cous cous Sea salt and freshly ground black pepper to season 1–2 tsp pomegranate molasses 2 tbsp fresh coriander leaves, to garnish |
1. Preheat oven to Hot Air 160°C. 2. Heat a heavy-based ovenproof pot over high heat, Induction level 9, add oil and brown lamb. Add garlic, onions and carrot and cook for a few minutes to soften. Add the spices, lentils, sweet potato, tomatoes and 1.5 litres of water. Bring to the boil, then transfer to the oven, cover and cook on shelf position 1 for 1½ hours. 3. Add chickpeas and cous cous, return to oven and continue to cook for 15 minutes, until cous cous is soft. Taste and adjust seasoning if required. Extra water can be added to adjust the consistency. To finish 1. Add pomegranate molasses to taste. Ladle and serve in deep bowls, garnished with fresh coriander. |
