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 the couscous soaks up the chicken stock, the lamb is combined with the courgettes, tagine garnish and chopped tomatoes and left to simmer to maximize the flavours. This produces a great tasting dish, which can be made from box to plate in just 20 minutes.
Chicken Stock Powder
Finely Chopped Tomatoes with Onion and Garlic
a) Pour the boiling water (see ingredients for amount) into a large saucepan. b) Add half the stock pot, stir well to dissolve. c) Remove from the heat and stir in the couscous. d) Cover with a lid and leave to one side.
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.
a) Meanwhile, halve the courgette lengthways, then slice into 1cm thick half moons. b) Roughly chop the coriander (stalks and all).
a) Lower the heat to medium and add the courgette to the lamb. Cook for 2 mins. b) Add the tagine paste and garnish, chopped tomatoes and remaining stock pot. c) Bring to the boil and stir well to dissolve the stock pot.
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.
a) Fluff the couscous up with a fork and season with salt and pepperto taste. b) Stir the 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. ENJOY!