Pumpkin Couscous: Pumpkin Couscous Recipe

This tagine calls for the use of Moroccan white truffles, very inferior in both quality and taste to the much more prized and expensive Piedmont white truffles of Italy. Look for tinned white Moroccan truffles or substitute for similar tinned truffles.

Serves 6 people

1.3 kg (2 ½ lbs) lamb shoulder or leg, cut into 3cm (1 ½”) chunks
1.3 kg (3 lbs) tinned truffles
1 medium onion, grated
1 preserved lemon
2 tablespoons lemon juice
1 teaspoon powdered ginger
¼ teaspoon turmeric
pinch of pulverised saffron
2 tablespoons freshly chopped green coriander
4 tablespoons vegetable oil
salt and freshly-ground black pepper to taste

Place the lamb chunks, onion, spices, herbs and oil in a 5-quart deep casserole. Cover with 225 ml (1/3 pint) water and bring to the boil over high heat. Immediately reduce the heat, cover and simmer over moderate heat until the meat is tender and the sauce has reduced to a thick gravy, about 1 ½ hours. Turn the meat often and add water whenever necessary.

While the lamb is cooking, drain the tinned truffles and rinse under running water. Drain and set aside.

When the lamb is tender, add the truffles and make sure they are covered in water. Cover and cook for 5 minutes, until the truffles are tender and ready. Add the preserved lemons and lemon juice and simmer for 2 minutes.

To serve, arrange the lamb pieces at the bottom of the serving dish and pour over the sauce. Decorate with the preserved lemons.