Recipe Inspiration

Ingredients...

150ml olive oil

2kg lamb neck, sliced

50g garlic purée

500g red onion, peeled & chopped

400g fresh tomatoes, quartered

100g Street Food Chef Zesty Chermoula Style Seasoning

160ml white wine

160g tomato purée

100g harissa

300g cauliflower florets, cut small & stalk reserved

32g Essential Cuisine Lamb Stock Mix

2ltrs water

100g chopped dates

10g Cornflour, mixed with a little water

Toasted almonds to garnish (optional)

Method...

1. In a food processor blitz the red onion, tomato, cauliflower stalk &
garlic.

2. In a hot pot, add the oil & seal off the lamb in batches to get a good colour. Remove the lamb & set aside. Now add the blitzed vegetables & sauté for around 10 minutes until starting to colour.

3. Add the Street Food Chef Zesty Chermoula Style Seasoning, white wine & tomato purée. Cook for another 5 minutes. Add lamb back in & the water, Essential Cuisine Lamb Stock Mix. Bring to the boil, then reduce to a simmer.

4. Roast the cauliflower for 20 minutes in an preheated oven at 180°c. After an hour of simmering the lamb, add the harissa, cauliflower & chopped dates then cook for another hour until the lamb is cooked.

5. After 2 hours of cooking the lamb add the cornflour & bring back to the boil to cook out the cornflour until the sauce has thickened.

6. Serve with couscous & garnish with toasted almonds.