{"id":173979,"date":"2025-01-26T20:10:12","date_gmt":"2025-01-26T19:10:12","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=173979"},"modified":"2025-01-26T20:10:12","modified_gmt":"2025-01-26T19:10:12","slug":"ainsley-harriott-lamb-orange-and-prune-tagine-with-almond-and-orange-blossom-couscous-recipe-on-ainsleys-fantastic-flavours","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/173979\/ainsley-harriott-lamb-orange-and-prune-tagine-with-almond-and-orange-blossom-couscous-recipe-on-ainsleys-fantastic-flavours\/","title":{"rendered":"Ainsley Harriott lamb, orange and prune tagine with almond and orange blossom couscous recipe on Ainsley’s Fantastic Flavours"},"content":{"rendered":"

Ainsley Harriott served up a tasty lamb, orange and prune tagine with almond and orange blossom couscous on Ainsley’s Fantastic Flavours.<\/p>\n

The ingredients are: 900g lamb shoulder, boneless, trimmed and cut into 4cm cubes, 1 heaped tbsp ras el hanout (or a mix of ground cumin, coriander, paprika), salt and freshly ground black pepper, 2-3 tbsp olive oil, 1 tbsp butter, 2 onions, thinly sliced or chopped, 3 garlic cloves, minced, 1 tsp ground ginger, 1 tsp turmeric, 1 cinnamon stick, broken in half, 2 tbsp runny honey, 700-750ml light lamb stock, more if needed, a good pinch of saffron threads, soaked in 2 tbsp warm water, juice and pared zest of 1 orange, 200g dried soft prunes, 2 tbsp chopped fresh coriander, plus extra to serve, \u00bd – 1 tsp of orange blossom water (more or less to taste) and handful of flaked almonds, toasted, to garnish.<\/p>\n

For the Almond & Orange Blossom Couscous: extra-virgin olive oil, for drizzling, 200g couscous, 250ml boiling chicken stock, \u00bd – 1 tsp orange blossom water, or to taste, 2 tbsp chopped parsley and or\/coriander and 2 tbsp flaked almonds, toasted.<\/p>\n

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