Harissa Lamb with Herb Couscous, Seasonal Veg & Lamb Sauce

Serves 4

Ingredients

For the lamb:

  • 800g–1kg lamb shoulder or lamb shank
  • 2 tbsp harissa paste
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 cup lamb or beef stock
  • Salt & pepper

For the herb couscous:

  • 1 cup couscous
  • 1 cup hot vegetable stock
  • Handful fresh herbs (parsley, coriander, mint), chopped
  • Zest of 1 lemon
  • Olive oil
  • Salt to taste

For the seasonal veg:

  • A mix of whatever’s in season (carrots, courgettes, green beans)
  • Olive oil, salt & pepper

Method

  • 1

    Cook the lamb

    Add the lamb, harissa, onion, garlic, spices, stock, salt and pepper into the Tokit.
    Set to a slow-cook or stew function and cook for ±1.5-2 hours until the lamb is soft and pulling apart.

  • 2

    Make the lamb sauce

    Once cooked, remove the lamb and set aside.
    Switch the Tokit to a reduce/simmer function and let the cooking liquid reduce into a rich, concentrated sauce. Adjust seasoning if needed.

  • 3

    Prepare the couscous

    Pour hot stock over the couscous, cover and let it steam for 5 minutes.
    Fluff with a fork, then fold through herbs, lemon zest, olive oil and salt.

  • 4

    Cook the vegetables

    Roast or sauté your seasonal vegetables with olive oil, salt and pepper until just tender but still vibrant.

  • 5

    To serve

    Spoon the herb couscous onto a plate, top with the pulled harissa lamb, add the vegetables, and finish with a generous spoon of the lamb sauce.