Braised Moroccan Lamb Sirloin Tajine Couscous Royale
(Serves 4)Ingredients
| Lamb |
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| 4 pc x 240 g (8 oz) |
Lamb sirloin |
| To taste | Salt and pepper |
| 15 mL (1 tbsp) | Grape seed oil |
| 2 pc | Onion, medium diced |
| 3 pc | Carrot, medium diced |
| 3 stalks | Celery, medium diced |
| 60 mL (1/4 cup) | Golden raisins |
| 60 mL (1/4 cup) | Dates, medium diced |
| 60 mL (1/4 cup) | Pecans, chopped |
| 15 mL (1 tbsp) | McCormick Gourmet Collection™ Paprika |
| 5 mL (1 tsp) | McCormick Gourmet Collection™ Cumin |
| 2.5 mL (1/2 tsp) | McCormick Gourmet Collection™ Chili flakes |
| 2.5 mL (1 tsp) | McCormick Gourmet Collection™ Fresh cracked peppercorns |
| 5 mL (1 tsp) | McCormick Gourmet Collection™ Turmeric |
| 4 pc | McCormick Gourmet Collection™ Cinnamon stick |
| 4 pc | McCormick Gourmet Collection™ Cloves |
| 2.5 mL (1 tsp) | Mustard seed |
| 15 mL (1 tbsp) | Garlic, minced |
| 125 mL (1/2 cup) | Red wine |
| 750 mL (3 cups) | Veal jus |
| 60 mL (4 tbsp) | Honey |
| To taste | Salt and pepper |
| Couscous |
|
| 750 mL (3 cups) | Israeli couscous |
| 750 mL (3 cups) | Simply Orange® orange juice |
| 30 mL (2 tbsp) | Harissa (purchase or see tips and recipe below) |
| 2.5 mL (1/2 tsp) | Salt |
| 1 mL (1/4 tsp) | Black pepper |
| ½ bunch | Green onion, thinly sliced |
| ¼ bunch | Coriander, finely chopped |
| ¼ bunch | Mint, finely chopped |
| Garnish | Vegetables, dried fruits and sauce from lamb tajine |
Method
Lamb
- Preheat an electric skillet to 200ºC (400ºF).
- Season the lamb sirloin with salt and pepper. Sear the lamb sirloin in the oil on all sides until caramelized then place in slow cooker.
- Add the onion, carrot and celery and sauté until tender.
- Add the raisins, dates, pecans, honey, paprika, cumin, chili, pepper, turmeric, cinnamon sticks, gloves and mustard seed. Mix well with vegetables and cook for 2 minutes. Add the garlic and cook for 1 minute.
- Deglaze with red wine, add the veal jus and allow to simmer slightly, then pour into the slow cooker.
- Place the slow cooker on high and cook for approximately 5 hours or until lamb is fork tender.
- Remove sirloin from the slow cooker and set aside. Adjust seasoning with salt and pepper.
- Strain sauce through a fine sieve. Remove cinnamon sticks and cloves from cooked vegetables and fruits, reserve for couscous.
Coucous
- In a rice cooker add couscous, orange juice, salt, pepper and harissa.
- Once cooked, remove couscous and place in a bowl and mix in green onions, mint and coriander.
- Garnish with vegetables, dried fruits, cinnamon sticks and cloves from Tajine and serve.
Assembly
- Combine cooked vegetables with couscous and mix well.
- Layer couscous onto a serving platter or a tajine.
- Place lamb sirloin on top of the couscous.
- Ladle cooking liquid onto lamb, top with sprigs of fresh mint and coriander.
Harissa Recipe
Ingredients
| 2 | medium dried chili peppers, soaked for 15 minutes in warm water |
| 3 | cloves garlic, minced |
| 5 ml (1 tsp) | honey |
| 2 ml (1/2 tsp) | coriander seed, ground |
| 3 ml (3/4 tsp) | cumin seed, ground |
| 1 ml (1/4 tsp) | caraway seed, ground |
| 60 ml (1/4 cup) | extra virgin olive oil |
| 60 ml (1/4 cup) | chopped fresh mint |
Method
- Drain chili peppers well and chop. Combine with garlic, honey, spices, and olive oil in a food processor. Pulse until smooth. Add mint and pulse to combine.
- Lamb shanks may be substituted for the lamb sirloin.
- Any hot chili sauce with garlic can be substituted for the Harissa, and can be enhanced by adding a pinch of coriander seed and cumin seed. See the recipe below if you’d like to make your own Harissa.
- Jackson Triggs Sunrock Shiraz
- Jackson Triggs Delaine Chardonnay
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