Middle Eastern Lamb Stew Q3
with Couscous
Allergens:- May contain traces of allergens•
- Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 sachet(s)
Chicken Stock Powder
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 unit(s)
Courgette
(May contain traces of: Celery)
Not included in your delivery
300 milliliter(s)
Water for the Couscous
Energy (kJ)1245 kJ
Energy (kcal)298 kcal
Fat14.7 g
of which saturates6.5 g
Carbohydrate17.3 g
of which sugars13.7 g
Dietary Fibre1.3 g
Protein23.8 g
Salt2.2 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
-Pour the boiling water (see ingredient for amount) into a saucepan.
-Add half the stock powder, stir well to dissolve.
-Remove from the heat and stir in the couscous.
-Cover with a lid and leave to one side.
-Meanwhile, heat a large frying pan over high heat (no oil!).
-Add the lamb mince and cook until browned, 3-5 mins.
-Break up with a wooden spoon as it cooks and drain off any excess fat.
-Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways.
-Roughly chop the coriander (stalks and all).
-Lower the heat to medium and add the courgettes to the lamb. Cook for 2 mins.
-Add the remaining stock powder, the tagine paste and garnish and the chopped tomatoes.
-Bring to the boil and stir well to dissolve the stock powder.
-Lower the heat to medium and simmer until the sauce is nice and thick and the courgettes are tender, 8-10 mins.
-Stir occasionally to make sure it isn't catching to the bottom of the pan.
-Fluff the couscous up with a fork and season with salt and pepper to taste.
-Stir half the chopped coriander through the stew.
-Taste and season with salt and pepper if necessary.
-Share the couscous between your plates and top with the stew and a sprinkling of remaining coriander. Enjoy!
