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Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

with Couscous and Charred Courgette

Rapid
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Quick, easy, fresh and bursting with flavour, what more can you ask for? The Middle Eastern Lamb Stew brings you great fresh flavours with minimal hassle. While your couscous soaks up your chicken stock broth the lamb is combined with the courgettes, tagine and chopped tomatoes and left to simmer to maximise the flavours. This produces a great tasting dish, which can be made from box to plate in just 20 minutes.

Allergens:CeleryCereals containing GlutenSulphites

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 conflict 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.

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

1 pot(s)

KNORR Vegetable Stock

(ContainsCelery)

150 grams

Couscous

(ContainsCereals containing Gluten)

200 grams

Lamb Mince

1 unit(s)

Courgette

1 bunch(es)

Coriander

1 pot(s)

Tagine Garnish

(ContainsSulphites)

1 pot(s)

Tagine Paste

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat19.0 g
of which saturates6.0 g
Carbohydrate70 g
of which sugars21.0 g
Protein34 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Spoon
Frying Pan
Cutting board
Grater
Knife
Sieve
Fork
Plate
Instructionsarrow up iconarrow up icon
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1

a) Pour the boiling water (see ingredients for amount) into a large saucepan. b) Add half the stock powder, stir well to dissolve. c) Remove from the heat and stir in the couscous. Cover with a lid and leave to one side.

2

a) Heat a large frying pan over high heat (no oil). b) Add the lamb mince and cook until browned, 3-5 mins. c) Break up with a wooden spoon as it cooks and drain off any excess fat.

3

a) Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways. b) Roughly chop the coriander (stalks and all).

4

a) Lower the heat to medium and add the courgette to the lamb. Cook for 2 mins. b) Add the remaining stock powder, the tagine paste and garnish and the chopped tomatoes. c) Bring to the boil and stir well to dissolve the stock powder.

5

a) Reduce the heat again to medium and simmer until the sauce is nice and thick and the courgette is tender, 8-10 mins. b) Stir occasionally to make sure it isn't catching to the bottom of the pan. IMPORTANT: The lamb mince is cooked when it is no longer pink in the middle.

6

a) Fluff the couscous up with a fork and season with salt and pepperto taste. b) Stir half the chopped coriander through the stew. c) Taste and season with salt and pepper if necessary. d) Share the couscous between your plates and top with the lamb stew and a sprinkling of remaining coriander. Enjoy!