Sufra Dayma: Spicy Lamb and Prunes with Almond Couscous By Moushira Abdel-Malek Serves 4 Ingredients: 750 gms. lamb fillet (cubed) 200 gms. couscous 300 ml. stock, hot (fresh or made up by cube) 1 onion (finely chopped) 200 gms. prunes (pitted, boiled tender, roughly chopped) 100 gms slivered almonds (browned) 2 tbsp. harissa Mint leaves (a handful, chopped) Salt + pepper + grated nutmeg + ras el-honout Oil + butter Method: Boil the prunes in water just covering it, until they swell. Reserve its waters. Put the couscous in a glass bowl. Pour the hot stock over and cover. Mix the lamb with the harissa. Heat a cooking pan. Add oil and butter. Add onion. Stir until translucent. Add the lamb. Stir fry to brown. Add seasoning and stir until fragrant. Add the prunes and their water. Stir and bring to the boil. Cover and simmer over low heat, until lamb is cooked through, adding hot water, if needed. Fluff the couscous with a fork. Mix in the almonds. Serve lamb and prunes with mint stirred in, aside with the couscous, in a large serving dish, with a yoghurt salad in a separate serving bowl. Happy Eid ...!!
