Fruity Middle Eastern Style Lamb Stew
with Couscous and Dill Yoghurt
Looking for a tasty midweek dinner option? Try cooking up our Middle Eastern Lamb Stew with Couscous in just 10 minutes for a balanced and tasty meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Dill
1
Chicken Stock Powder
200
Lamb Mince
30
Tomato Puree
1
Garlic Clove**
50
Harissa Paste
120
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
1
Ground Cumin
40
Prunes
2
Carrot
75
Low Fat Natural Yoghurt
(Contains: Milk)
1
Red Onion
Not included in your delivery
100
Water for the Lamb
240
Water for the Couscous
Instructions
a) Preheat your oven to 200°C. b) Trim the carrot then slice into thin rounds. c) Pop the carrots onto a baking tray and drizzle with oil, season with salt and pepper and scatter over the cumin. d) Toss to coat then spread out in a single layer. e) Roast until soft and golden, 15-16 mins, turning halfway through.
a) Meanwhile, pour the water for the couscous (see ingredients for amount) and half the stock powder into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. c) Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a frying pan on high heat. When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the red onion into small pieces. d) Roughly chop the prunes. e) Roughly chop the dill (stalks and all). f) Peel and grate the garlic (or use a garlic press).
a) Lower the heat of the lamb pan to medium and add the onion. b) Cook until soft, 3-4 mins. c) Stir in the garlic, tomato purée and harissa paste. Cook for 1 minute more. d) Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. e) Stir together and bring to a gentle simmer. f) Cook until the mixture is thick and saucy, 5-7 mins, adding a splash of water if the sauce is a little thick. g) Season to taste with salt and pepper if needed.
a) Meanwhile, in a small bowl, mix the yogurt with half the dill. Season with salt and pepper. b) Carefully fluff up the couscous with a fork, stir through the remaining dill and season with salt and pepper.
a) Divide the couscous between bowls and spoon over the lamb mixture. b) Top with the roasted carrots and spoon over the dill yoghurt. Enjoy!
