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Mediterranean braised lamb & couscous

Nutritional Information (amount per serving)

Calories
487kcal
Carbs
31.9g
Sugar
7.9g
Fat
26.0g
Saturates
11.0g
Protein
28.9g

Serves 4   Approx time: 110   Difficulty: super easy

Ingredients

  • 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
  •  

    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.

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