Photography by David Loftus
Mediterranean braised lamb and couscous
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.
From the School Dinners pack
Comments
piet [Visitor]
Fri 21 Sep 2007 @ 15:50
why not in dutch
dayna [Visitor]
Sun 28 Oct 2007 @ 11:27
hi sounds nice:)
Donna [Visitor]
Sat 22 Dec 2007 @ 14:19
Have ccoked this and it's delicious!
kaz [Visitor]
Wed 09 Jan 2008 @ 21:03
Has anyone tried an alternative meat with this it sounds delicious but not shopping til next week lol??
bella [Visitor]
Wed 23 Jan 2008 @ 16:38
can you tell me what else you used besides garlic and rosemary when you did a shoulder of lamb on tv last week please
vanesha mauritius [Visitor]
Fri 08 Feb 2008 @ 08:41
Hi Jamie,
I love to watch your recipies on tv.
I've tried some of your recipies for my family, it was delicious!
Thanks
Keep it up!!
I love to watch your recipies on tv.
I've tried some of your recipies for my family, it was delicious!
Thanks
Keep it up!!
Francois Bezuidenhout [Visitor]
Fri 08 Feb 2008 @ 13:42
Hi
This is very nice ive made it with pasta and my fiance LOVED it, im trying the mushroom stroganoff tonight.
Cheers from Cape Town
This is very nice ive made it with pasta and my fiance LOVED it, im trying the mushroom stroganoff tonight.
Cheers from Cape Town
noah [Visitor]
Sun 02 Mar 2008 @ 01:20
hi
this is a good combination of spiced food.Why not use chilli or lemon.it does`nt really matter i guess
reepies like these are the best
keep it up oliver
this is a good combination of spiced food.Why not use chilli or lemon.it does`nt really matter i guess
reepies like these are the best
keep it up oliver
Andy Macleod [Visitor]
Wed 12 Mar 2008 @ 10:17
Very tasty but a couple of warnings.
It feeds 2 adults or 4 very small children.
400ml water is too much, you'll need to take off the lid and reduce. 275ml more accurate.
It feeds 2 adults or 4 very small children.
400ml water is too much, you'll need to take off the lid and reduce. 275ml more accurate.
Rachel Parkin [Visitor]
Wed 09 Apr 2008 @ 22:12
Family loved it. Agree probably too much liquid, will cut it down nwxt time. Added black olives....scrummy !
andrew jones [Visitor]
Sat 03 May 2008 @ 12:17
this is a lovely meal. Add some fresh chilli to spice it up and I had rice instead of couscous. Delicious!!!
rate
1162 votesserves 4
ingredients
• 1 small onion, peeled and sliced
• light olive oil or vegetable oil
• 500g shoulder or leg of lamb, diced into small pieces
• 1 clove of garlic, peeled and crushed
• 1 red pepper, diced
• 1 teaspoon tomato puree
• 400g tomato base sauce or 1 x 400g tin of plum tomatoes
• 400ml water
• 2 sprigs of fresh basil, shredded
• salt
for the couscous:
• 125g couscous
• 150g vegetable stock
• light olive oil or vegetable oil
• 500g shoulder or leg of lamb, diced into small pieces
• 1 clove of garlic, peeled and crushed
• 1 red pepper, diced
• 1 teaspoon tomato puree
• 400g tomato base sauce or 1 x 400g tin of plum tomatoes
• 400ml water
• 2 sprigs of fresh basil, shredded
• salt
for the couscous:
• 125g couscous
• 150g vegetable stock
