Moroccan Lamb Tagine with Pomegranate Couscous

From this link.

Ingredients

For the lamb tagine
4 tbsp olive oil
8 garlic cloves, peeled and crushed
4 onions, peeled and chopped
4 tsp grated, fresh ginger
1½ tbsp coriander seeds, crushed
3 tsp ground cinnamon
sea salt and freshly ground black pepper
3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
2 tbsp tomato purée
2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
4-5 tbsp honey
For the couscous
1 large or 2 small pomegranates
800g/1¾lb couscous
6 tbsp olive oil
2 lemons, juice only
1 litre/1¾ pints boiling chicken stock or water
sea salt and freshly ground black pepper
4 tbsp chopped, fresh mint or coriander
To serve
1 lime, cut into wedges
bowl Greek yoghurt

Method

1. Preheat the oven to 160C/325F/Gas 2.
2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
3. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.
4. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
5. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
6. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
7. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
8. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
9. Place the couscous in a bowl and mix in the olive oil and lemon juice.
10. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
11. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
12. Stir the chopped herbs and pomegranate seeds into the couscous.
13. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

James Martin's Semolina Honey Cake

From this link.

Ingredients

For the cake
300g/11oz semolina
175g/6oz soft brown sugar
175g/6oz plain flour
40g/1½oz ground almonds
1½ tsp baking powder
1 orange, zest only
75g/3oz butter, melted, plus extra for greasing
225ml/8fl oz milk
16 blanched almonds
For the syrup
150g/5fl oz acacia honey
110ml/4fl oz water
1 tbsp orange blossom water
200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.
2. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
3. Gradually stir in the melted butter and milk until you have a smooth batter.
4. Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.
5. Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
6. Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.
7. When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.
8. To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.