MOROCCAN LAMB WITH SAALAMAN

(MOROCCAN LAMB TAGINE)

Served with HARISSA COUSCOUS

1. Thinly slice lamb fillets and lightly fry with finely sliced onion and garlic in a covered pot forminutes.
2. Add Saalaman curry paste, 1 desertspoon per person, stir through and continue to fry for 3 to 4 minutes.
3. Add 1 cup diced Italian tomatoes and stock (sufficient to cover meat), andcup cooked chickpeas; simmer with lid on for 30-40 minutes.
4. Pan fry mushrooms and diced eggplant in olive oil, add these and chopped sliced black olives and capers to the tagine.
5. Heat through.

Serve with:

Harissa Couscous

1. Steam Couscous.
2. Place hot cooked couscous in serving bowl. Dot with butter and Harissa, desert spoon each per person and stir through. Sprinkle with roasted pine nuts.