Quince lamb shoulder with winter couscous salad
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1 hrs 40 mins
20 mins
1 hrs 20 mins
Ready Time
Preparation
Cooking
Serves
Katrina Meynink is a freelance food writer, recipe developer and cookery book writer. She has published two cookbooks - Kitchen Coquette and Bistronomy: French Food Unbound, with her third cookbook currently in the works. She writes a weekly recipe column for Fairfax Daily Life and works regularly for magazines both here and abroad
Ingredients
3 tbsp olive oil
3 red onions, peeled, sliced
2 cloves garlic, crushed
Large pinch saffron threads
3 quince, peeled, cored and roughly chopped
1.5kg lamb shoulder, large dice (ask your butcher to remove the bone)
Juice and zest of 1 lemon
4 cups chicken stock
1 cup red wine
Couscous salad
300g (1 ½ cups) cous cous
1 lemon, finely grated rind
20g butter, coarsely chopped
3 tbsp barberries
3 tbsp cranberries
¼ cup dates, chopped
3-4 dried figs, chopped
1 cup loosely packed mixed herbs: mint, coriander, parsley
3 tbsp edible dried rose petals
1 red onion, peeled, finely diced
Toasted pine nuts to serve (optional)
Directions
- Select SAUTE, MEDIUM and sweat the onions and garlic in the olive oil until translucent. Add the lamb and brown before adding the remaining ingredients. Select PRESSURE COOKER, CUSTOM and set to 80kPa. Cook for 60 minutes.
- For the couscous salad combine the couscous, and lemon rind in a bowl. Pour over 1½ cups boiling water, cover with plastic wrap and stand until water is absorbed and couscous is tender (about 5 minutes). Add butter, then fluff grains using a fork. Add remaining ingredients, toss to combine and season to taste with sea salt and freshly ground black pepper. Serve couscous with lamb on the side and sprinkle over the toasted pine nuts.
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