Ingredients
1.25 kg/2lb 12oz stewing lamb, cut into big chunks
4 tbsp olive oil
2 onions, finely chopped
good pinch saffron strands
large knob of root ginger, peeled and grated
6 garlic cloves, chopped
4 tomatoes (fresh or canned), each cut into 6
2 tsp cumin seeds
1 tsp coriander seeds
1 cinnamon stick
250g pack ready-to-eat apricots
handful chopped parsley, to serve
clear honey, to serve
Tomato, mint & pine nut couscous, to serve
Tomato, mint & pine nut couscous
500g couscous
600ml hot chicken or vegetable stock
100g drained SunBlush or sundried tomatoes in oil
couple handfuls toasted pine nuts
freshly chopped mint leaves
Method
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Season the lamb well. Heat 2 tbsp olive oil in a large casserole, brown the meat all over, then remove and set aside. You’ll need to do this in several batches. Add another 2 tbsp oil to the pan, then fry the onions, saffron and ginger over a medium heat until the onions are soft and golden. Tip in the garlic, tomatoes and spices, then cook for another min until fragrant.
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Tip in browned lamb, then just cover with cold water (about 600ml). Put the lid on, bring to the boil slowly and simmer gently for 1 hr. Add the apricots, then simmer uncovered for another 30 mins until the meat is tender and the sauce has thickened slightly. Season to taste, then scatter over the parsley and finish with a little honey trickled on top. Serve with Tomato, mint & pine nut couscous.
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Put couscous in a large bowl and cover with the hot chicken or vegetable stock. Cover with cling film, then set aside for about 10 mins or until all of the stock has been absorbed. Meanwhile, drain and roughly chop the drained SunBlush or sundried tomatoes in oil.
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Fluff up the couscous with a fork, season to taste, then stir in the tomatoes and a couple handfuls toasted pine nuts. When ready to serve, stir through plenty of freshly chopped mint leaves.
PER SERVING
426 kcalories, protein 38g, carbohydrate 17g, fat 23g, saturated fat 10g, fibre 3g, sugar 15g, salt 0.61g
