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Middle Eastern Lamb Stew

Middle Eastern Lamb Stew

with Couscous and Courgette

Rapid
3.4 / 4 Rating
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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 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.

Allergens:GlutenSulphites
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 pot(s)

Chicken Stock Powder

150 grams

Couscous

(ContainsGluten)

250 grams

Lamb Mince

1 unit(s)

Courgette

1 bunch(es)

Coriander

1 pot(s)

Tagine Paste

(ContainsSulphites)

1 pot(s)

Tagine Garnish

(ContainsSulphites)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat22.0 g
of which saturates7.0 g
Carbohydrate81 g
of which sugars22.0 g
Protein41 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Lid
Saucepan
Spoon
Frying Pan
Cutting board
Grater
Knife
Sieve
Fork
Plate
InstructionsPDF
Instructions
1

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.

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, halve the courgette lengthways, then slice into 1cm thick half moons. b) Roughly chop the coriander (stalks and all). c) Peel and grate the garlic (or use a garlic press).

4

a) Lower the heat to medium and add the garlic and 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.

5

a) Again, lower the heat 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.

6

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!

7

Before you eat, take a moment to look at the meal you have just dished up - quite the achievement if you ask us. So bring on the pride, then bring on the knife and fork... enjoy!