Quinoa & lamb couscous style

By: Katie & Giancarlo Caldesi
From: Sicily
Serves: 6–8

It is good to use inexpensive cuts of lamb or mutton for this recipe. They impart a delicious flavour and stand up to the long cooking time. This is more of an Arab-style dish as it uses lamb and spices. We used quinoa as it is gluten-free but do use wheat or maize couscous instead, if you prefer. The first stage of this recipe essentially cooks the lamb and potatoes but also provides a stock. The couscous (or in our case quinoa) is then cooked in some of the stock and the lamb and potatoes are served in the rest of it.

Ingredients

Quantity	Ingredient
2 tablespoons	extra-virgin olive oil
500g	lamb breast, neck or ribs, cut into 6 pieces
1	celery stalk, roughly chopped
2	carrots, peeled and left whole
1	onion, cut into quarters
1	garlic clove, peeled
1 sprig	rosemary
small handful	parsley
1 teaspoon	fennel seeds
1 teaspoon	coriander seeds
1	apple, cored and cut into quarters
1	tomato, cut into quarters
1/2	lemon, cut in half
1/2	orange, cut into quarters
120ml	red wine
2 litres	tepid water
2	potatoes, peeled and roughly cut into cubes
	salt
	freshly ground black pepper

For the quinoa

Quantity	Ingredient
300g	quinoa
1	carrot, finely grated
1	celery stalk, grated
small handful	chives, snipped
1	small garlic clove, peeled and grated
1 tablespoon	finely chopped parsley
	salt
	freshly ground black pepper
1/2	orange, juiced
1/2 teaspoon	ground cinnamon

Method

Heat the oil in a large saucepan and fry the lamb, vegetables and garlic for the stock until lightly browned. Add the herbs, spices, apple, tomato and fruit and stir through. Pour in the wine and allow it to reduce for a couple of minutes, then add the water and bring to the boil.
Reduce the heat and allow the lamb to simmer uncovered for 2–3 hours, or until soft and falling away from the bone. The cooking time will depend on the cut and size of the lamb pieces. Drop the potatoes into the pan around 20 minutes before the end of cooking time. When the potatoes are done and the lamb is tender, use a pair of tongs to lift them out of the stock and set aside to cool. Strain the broth and discard the flavourings.
Put the stock back into the pan and bring to the boil. Taste and add seasoning as necessary. Ladle out some of the broth to cook the quinoa following the instructions on the packet. Pick off the meat from the lamb bones and add to the remaining stock in the pan with the potatoes.
When the quinoa is done, stir in the other ingredients and serve still warm with the stock and lamb in a separate bowl. Guests can help themselves to the lamb, potatoes and broth as they eat the couscous.

Tags:: Italy; Italian; Sicily; Sicilian

Quinoa & lamb couscous style

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