Recipe(tried): Spicy coconut lamb with date cous cous

Here is one for you,hope it helps......

Spicy coconut lamb with date cous cous

Serves: 4
Make and cook time: approx 30 minutes
1 medium red onion
1 tbsp lemon juice
675g (1 1/2lb) lean boneless lamb
1/2-1 tsp hot chili powder
1 tsp ground cumin
1 tsp ground coriander
3 tbsp vegetable oil
150ml (1/4 pint) canned coconut milk
225g (8oz) cous cous
100g (4oz) medjool dates(see note)
1 x 15g packet fresh chives
salt and freshly ground black pepper
fresh coriander to garnish
1 Peel and thickly slice the red onion. Toss in the lemon juice. Trim away any excess fat from the lamb and then cut into 1cm (1/2 inch) thick slices. Season and toss in chili powder to taste and the ground coriander and cumin.

2 Heat 2 tbsp oil in a large frying pan and stir-fry the onion and lamb for 5 minutes until well sealed and lightly brown all over. Pour in the coconut milk, reduce the heat, and simmer the lamb for 20 minutes until tender.

3 Meanwhile, place the cous cous in a heatproof bowl and pour over 400ml (14fl oz) boiling water. Season and stir in the remaining oil. Stand for 5 minutes.

4 Remove the stones from the dates and then slice thinly. Bring a large saucepan of water to the boil. Transfer the cous cous to a steamer or large sieve lined with muslin and stir in the dates. Cover and steam for a further 5 minutes.

5 To serve, separate the cous cous grains using a fork. Snip the chives into the cous cous using a pair of scissors and pile on to 4 warmed serving plates. Spoon over the lamb and coconut mixture and garnish with coriander to serve.

NOTE:medjool dates are a variety of dates which are plump and tender. They need no prior soaking as they're not as fibrous as other varieties. If unavailable use the more traditional stoned variety and soak in boiling water for 5 minutes before using. Here is a recipe for couscous.......

Couscous

Ingredients

2 tablespoons olive oil
1 tablespoon (1/2 ounce) unsalted butter
1 cup fine mirepoix(finely diced carrot.celery and onion)
1 tablespoon (4 or 5 cloves) minced garlic
3 cups couscous (the quick kind)
3 cups Chicken Stock, heated
1/4 cup chopped fresh mint
salt
freshly ground white pepperDirections
1. In a large saucepan or a wok, heat the olive oil and butter. Sweat the mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well. Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in the mint and mix thoroughly. Season with salt and pepper to taste and keep warm.

Serves 8.

To prepare ahead
Through step 1, about 1 hour before serving, keeping warm until needed.