Middle Eastern Style Lamb & Apricot Stew
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Middle Eastern Style Lamb & Apricot Stew

Middle Eastern Style Lamb & Apricot Stew

with Couscous and Toasted Almonds

Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Lamb & Apricot Stew in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Nuts
•Cereals containing 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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

200

Lamb Mince

20

Chicken Stock Paste

40

Prunes

50

Harissa Paste

1

Tomato Passata

100

Baby Spinach

120

Couscous

(Contains Cereals containing gluten May contain Soya)

Not included in your delivery

320

Water for the Couscous

100

Water for the Sauce

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Nutritional information

Energy (kcal)627 kcal
Energy (kJ)2624 kJ
Fat28.1 g
of which saturates7.8 g
Carbohydrate57 g
of which sugars11.6 g
Protein35.1 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Kettle
•Grill Pan
•Small Bowl

Instructions

Cook the Couscous
1

a) Fill and boil your kettle. Put the couscous in a bowl.
b) Pour the boiling water for the couscous (see ingredients for amount) into the bowl and cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.

Toast the Almonds
2

a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the toasted almonds to a small bowl and set aside.

Fry the Lamb
3

a) Pop the (now empty) frying pan on medium-high heat and add the lamb mince (no oil).
b) Cook until browned, 4-5 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the Flavour
4

a) Meanwhile, roughly chop the apricots.
b) Add the chicken stock paste, harissa paste (add less if you don't like heat), apricots, tomato passata and water for the sauce (see ingredients for amount) to the lamb.
c) Bring to the boil and stir together.

Simmer the Stew
5

a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

Serve
6

a) When ready, fluff up the couscous with a fork.
b) Taste and season with salt and pepper if necessary.
c) Share the couscous between your plates, then top with the stew and a sprinkling of toasted almonds. Enjoy!

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