Mediterranean braised lamb & couscous

Mediterranean

Serves 4

  • 1 small onion, peeled and sliced

  • light olive oil or vegetable oil

  • 500 g quality shoulder or leg of lamb, diced into small pieces

  • 1 clove garlic, peeled and crushed

  • 1 red pepper, diced

  • 1 teaspoon tomato puree

  • 400 g tomato base sauce, or a 400g tin of plum tomatoes

  • 400 ml water

  • 2 sprigs fresh basil, shredded

  • salt

  • For the couscous

  • 125 g couscous

  • 150 g organic vegetable stock

Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste, cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150°C/300°F/gas 2 for about 2 hours, or until the meat is tender.



Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous - it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving.



Serve the lamb with couscous and a mixed leaf salad.

Nutritional Information

Mediterranean braised lamb & couscous

Slow-cooked in a tomato sauce

0 foodies cooked this
A simple and hearty lamb couscous recipe topped off with a rich Mediterranean sauce
Serves 4
1h 50m
Super easy
Method



Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste, cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150°C/300°F/gas 2 for about 2 hours, or until the meat is tender.

Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous - it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving.

Serve the lamb with couscous and a mixed leaf salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 487 24%
  • Carbs 31.9g 12%
  • Sugar 7.9g 9%
  • Fat 26.0g 37%
  • Saturates 11.0g 55%
  • Protein 28.9g 64%
Of an adult's reference intake

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