Lamb Chops with Mint Couscous, drizzled with Saffron Vegetables, served with dry Prunes Gravy
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.
Mushira is a long-term resident of El-Gouna. She arrived to our gorgeous seaside resort in 2013 and hasn’t looked back since! Not only is she a teacher in El Gouna International School, she also runs a community theatre group, El Gouna Players. This workaholic has been a published social and commercial writer, editor, copy editor and translator for over 10 years. She received her acting degree from the London Academy of Music and Dramatic Arts (LAMDA) in 2003, her M.A. in English and Comparative Literature in 2013 from the American University in Cairo, and is currently studying for her teaching degree with the University of Sunderland. Mushira is passionate about literature, education, fine-cuisine, and fitness.