michelle picker cooks

I found this recipe in a wonderful cookbook MEDINA KITCHEN home cooking from north africa by Fiona Dunlop.

Soak 100g (3½ oz) each of dried pitted prunes and dried apricots in some water. In a large casserole dish heat some vegetable oil. Lightly fry 2 large finely chopped onions sprinkled with a little salt until golden then add 4 teaspoons of caster sugar to caramelise the onions. Add 250g (9 oz) of peeled and grated pumpkin and cook until the pumpin begins to soften. Add 500g (2 lb 4 oz) of lamb cut into small chunks and cook for 5 minutes. Add 50g (1¾ oz) of raisins and 2-3 cups of water. Reduce the heat and simmer for 45 minutes. When the lamb is tender add the prunes and apricots and cook a further 2 minutes.

Serve the lamb with couscous scattered with toasted almonds.

First toast some slivered almonds in a dry pan and set aside. Measure 2 cups of couscous and place in a wide pan. Pour in some olive oil and rub it through the couscous with your fingers. Season with a little salt. Prepare by heating 2½ cups of stock. Place the pan on medium heat and allow the couscous to heat up without any browning. Add the stock and stir the couscous until it has absorbed all of the stock and is light and well separated.