Eastern lamb with couscous
- 1 tbs sunflower oil
- About 350g (12oz) lean shoulder or leg of lamb, diced
- 1 onion, peeled and sliced
- 1 tsp each of ground cinnamon, cumin and turmeric
- 400ml (14fl oz) lamb or vegetable stock
- 1 red pepper, deseeded and roughly chopped
- 8 ready-to-eat dried apricots
- 410g can borlotti beans or chickpeas, drained and rinsed
- 1 tsp honey
- Grated zest and juice of ½ a lemon (use other half in the couscous, see below)
- 175g (6oz) couscous
- Grated zest and juice of ½ a lemon
- A good handful of chopped fresh herbs, optional
- Salt and ground black pepper
Buy a half leg or shoulder of lamb and cut it into chunks yourself. It’s a lot cheaper than buying it ready-diced. Add some garlic and ginger for extra flavour and sprinkle with a few toasted pine nuts.
- Heat the oil in a large pan. Add the lamb and onion in a single layer and cook over a high heat, turning it occasionally until the meat browns all over. Add the spices and cook for another min, stirring.
- Pour in the stock. Bring to the boil. Add the red pepper and apricots and mix in well, then reduce the heat and simmer for 1 hour.
- Add beans or chickpeas, honey and lemon zest and juice and cook for another 30 mins to an hour, until the lamb is tender.
- Make up the couscous, according to pack instructions, stir in lemon zest and juice, chopped herbs and seasoning.
Nutritional information per portion
- Calories 650(kcal)
- Fat 28.0g
- Saturates 3.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.