There is more that can be done with dried prunes than just to eat them soaked in water. This Ramadan season try Chef Hafez Mohamed’s main course by cooking the prunes in this exquisite lamb dish.
- 120gm couscous
- 50ml vegetable stock dissolved in water
- 2 tsp turmeric
- ¼ tsp cinnamon
- 2gm fresh mint, chopped
- 20gm red onions, thinly sliced
- 100gm butter
- 150gm lamb chops
- ¼ gm saffron
- 30gr dried prunes
- 10gm gravy sauce
- 50gm zucchini
- 50gm carrots
- 100ml fresh cream
- 100gm red and yellow bell pepper
- 1 lemon zest and juice
- 2 tsp olive oil
- Place the butter in a saucepan adding the couscous, stirring them together until the heating point.
- Slowly add in the vegetable stock, leave the saucepan covered to simmer.
- Add in the turmeric, and cinnamon and stir it every 2 minutes. Allow it to cool down, adding fresh mint when it cools.
- Marinate your lamb chops then let it sizzle on the grill.
- Take the gravy from the lamb, cooking it with dry Prunes till it gets juicy.
- Put your stir-fried vegetables in a pan adding the saffron with fresh cream.
Place the couscous in a dish, and lay the Lamb chops carefully above the couscous. Add the prunes gravy on top of the Lamb.
Decorate the plate with the vegetables by placing them around the plate for an artistic touch.
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