Middle Eastern magic... lemon, sweet spices, spears and currants bring an exotic touch to lamb. To accompany: parsley-scented couscous and an almond and date paste.

Ingredients

• 1 boned out leg lamb
• 1 tblsp ground coriander, cumin, paprika and salt
• ½ tsp cardamom seeds
• 1 tsp white pepper and cayenne pepper
• 1 cassia or cinnamon quill
• ½ cup olive oil (preferably extra virgin here)
• 1 onion, peeled and finely chopped
• 2 pears
• ¾ - 1 cup currants
• 1 ½ cups beef stock
• grated rind 1 lime
• 1 preserved lemon, well-rinsed and sliced (recipe follows)

Almond and Date Paste to Accompany

• 70 gram packet whole blanched almonds
• 12 fresh dates, pitted

Method

1. Slice the lamb into 1cm thick slices and place in a bowl. Mix together the ground spices with the cardamom seeds, pepper and cayenne, cassia or cinnamon quill and the olive oil. Pour over the lamb and toss well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Next day, quickly brown the lamb pieces in a lidded frying pan. Do not overcook. Set aside.
3. Peel and core the pears and cut each into 6 wedges or slices. Very finely dice the onion. Add a dash more oil to the pan and brown the onion and pears. Stir in the currants and beef stock and bring to the boil. Sit the lamb slices on top and simmer for about 15 minutes or just until the pears are tender. The lamb should be medium and not well done. Season if wished and stir in the grated lime rind and preserved lemon slices.
4. Serve on top of the parsley scented couscous with baby rocket or spinach leaves and the Almond and Date Paste to accompany.

Almond and Date Paste

1. Toast the almonds in a 180 degrees Celsius oven for 10 minutes or until the almonds are lightly brown. Place in a food processor with the dates and process to a coarse paste.

Parsley Scented Couscous

1. Pour 2 cups of boiling water onto 2 cups of instant couscous. Stand 5 minutes before fluffing with a fork. Add 25 grams butter, cover with plastic wrap and microwave for 5 minutes and fluff again. Add a handful chopped parsley and season with salt and pepper.