Mediterranean braised lamb and couscous

Slow-cooked in a tomato sauce

Mediterranean braised lamb and couscous

Mediterranean braised lamb and couscous

Serves Serves 4
Time Cooks In1 hour 50 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 487 24%
  • Fat 26.0g 37%
  • Saturates 11.0g 55%
  • Sugars 7.9g 9%
  • Protein 28.9g 58%
  • Carbs 31.9g 12%
Of an adult's reference intake
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  • 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
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  1. 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.
  2. 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.
  3. Serve the lamb with couscous and a mixed leaf salad.