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Fruity Middle Eastern Style Lamb Stew

Fruity Middle Eastern Style Lamb Stew

with Couscous and Dill Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb Stew with Couscous & Dill Yoghurt in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicy
Allergens:CeleryGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Carrot

1 pot(s)

Cumin

1 unit(s)

Chicken Stock Powder

(ContainsCelery)

120 grams

Couscous

(ContainsGluten)

200 grams

Lamb Mince

1 unit(s)

Red Onion

40 grams

Prunes

1 bunch(es)

Dill

1 clove

Garlic Clove

1 unit(s)

Tomato Puree

1 sachet

Harissa Paste

75 grams

Natural Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 milliliter(s)

Water for Lamb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate70 g
of which sugars23.0 g
Dietary Fiber3 g
Protein33 g
Cholesterol0 mg
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Measuring Cups
Saucepan
Spoon
Cutting board
Frying Pan
Garlic Press
Knife
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

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. 

2

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.

3

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).

4

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.

5

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.

6

a) Divide the couscous between bowls and spoon over the lamb mixture. b) Top with the roasted carrots and spoon over the dill yoghurt.c) Enjoy!