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      • Mediterranean Culinary Concept – March 21-22, 2023
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        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
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        Couscous With Lamb and Vegetable
        Couscous With Beef and Vegetables

        Lamb Tagine with Dried Fruit

        2 tbsp Olive oil
        500 g Lean boneless lamb, cubed
        1 Onion, chopped
        ¼ tsp Saffron
        500 ml Vegetable stock, hot
        1 tbsp tomato purée
        1 orange, zested, cut into strips
        ¼ tsp Ground ginger
        1 tsp Ground cinnamon
        ½ tsp Ground coriander
        ½ tsp Harissa, or to taste
        1 tbsp Runny honey
        16 Baby onions, peeled
        125 g Ready-to-eat stoned dates
        125 g Ready-to-eat dried apricots
        2 400g cans of chickpeas, drained and rinsed
        2 tbsp Chopped walnuts


        Serves 4

        1. Heat the oil in a large, deep saucepan or flameproof casserole. Add the cubes of lamb and fry until lightly browned.
        2. Push the meat to one side and add the chopped onion to the pan. Fry for 5 to 10 minutes, stirring frequently, until golden.
        3. Stir the saffron into the hot stock, then pour into the pan. Add the tomato purée, strips of orange zest and spices. Stir well, then bring to the boil. Reduce the heat, cover and leave to simmer gently for 1½ hours.
        4. Uncover the pan and take out about a teacup of the sauce. Stir in the harissa and honey, then stir this back into the pan.
        5. Add the baby onions, dates, prunes and stir to mix. Simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
        6. Season to taste and scatter the roasted whole almonds over the top, then serve.

         

        Rice University (Johnny Curet)
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