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Fruity Middle Eastern Style Lamb Stew
Fruity Middle Eastern Style Lamb Stew

Fruity Middle Eastern Style Lamb Stew

with Couscous and Dill Yoghurt

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:
Rapid
Spicy
Allergens:
Milk
Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Dill

1

Chicken Stock Powder

200

Lamb Mince

30

Tomato Puree

1

Garlic Clove**

75

Low Fat Natural Yoghurt

(Contains: Milk)

50

Harissa Paste

120

Couscous

(Contains: Gluten May contain traces of: Soja)

1

Ground Cumin

40

Prunes

2

Carrot

1

Red Onion

Not included in your delivery

100

Water for the Lamb

240

Water for the Couscous

Nutritional information

Energy (kcal)624 kcal
Energy (kJ)2611 kJ
Fat23 g
of which saturates7 g
Carbohydrate71 g
of which sugars24 g
Protein33 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Spoon
Medium Saucepan
Measuring Cups
Chopping Board
Garlic Press
Grill Pan
Knife
Bowl
Fork

Instructions

Roast your Carrots!
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. 

Couscous Time!
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.

Cook the Lamb
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).

Simmer!
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.

Yoghurt Time!
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.

Serve!
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!

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