This blog is about me challenging myself to cook my way through the Tony Ferguson cookbooks and stay motivated while I do the Tony Ferguson program. It won't necessarily be about weight loss as I would like to focus more on cooking nice food and sticking to this plan as a whole, rather than obsessing about my weight in public :P
This meal requires a bit of time and planning. The lamb needs to be marinated ahead of time, preferably overnight, and then cooking time is around an hour, including the cauliflower.
It was all worth it of course as it tasted wonderful. It has a very rich flavour too it, and I made the “cous cous” with all the herbs and spices instead of plain and the combination still worked.
So, if you are planning out a weeks worth of meals definitely try this one. It isn’t hard and although you may have to buy some spices that aren’t common (cinnamon sticks, bay leaves, saffron) you will find that as you cook more of the recipes across the books they will get used. That has certainly been my experience. I had those three spices already, actually I am almost out of cinnamon sticks (I will never run out of bay leaves!) so don’t let that put you off cooking this recipe. The saffron is optional, it can be expensive, although I got a huge amount for $5-6 at the local supermarket, but it really adds to the flavour.
I think the “cous cous” would also make a great meal on its own if you are looking for a protein free meal. Very yummy 
Filed under: Recipe, Review Tagged: | book2, lamb, side dish
I love tajine. I love those herbs and spices steaming inside the lamb. I enjoy reading your post. Thanks for sharing.