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Middle Eastern Recipes

Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

with Prunes, Couscous and Toasted Almonds

Recipe Development TeamPublished on December 13, 2022

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

Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:

Rapid

•High Protein

Allergens:

Cereals containing gluten

•Nuts

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

110

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

200

Lamb Mince

40

Prunes

20

Chicken Stock Paste

1

Tomato Passata

50

Harissa Paste

120

Peas

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

220

Water for the Couscous

100

Water for the Sauce

Nutritional information

Energy (kJ)2616 kJ

Energy (kcal)625 kcal

Fat27.6 g

of which saturates7.7 g

Carbohydrate60 g

of which sugars15.1 g

Protein34 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Pan

Cooking Instructions and Tips

Cook the Couscous

1

a) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan, then bring to the boil.

b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

c) Leave to the side for 8-10 mins or until ready to serve.

Fry the Lamb

2

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 5-6 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. It's cooked when no longer pink in the middle.

Bring on the Flavour

3

a) Meanwhile, roughly chop the prunes.

b) Once the lamb is browned, add the remaining chicken stock paste, harissa paste (add less if you'd prefer things milder), prunes, tomato passata and water for the sauce (see pantry for amount) to the pan.

c) Bring to the boil and stir together.

Simmer your Stew

4

a) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 6-8 mins, stirring occasionally.

Add the Peas

5

a) Once thickened, stir the peas into the sauce and cook until piping hot, 2-3 mins.

Finish and Serve

6

a) When ready, fluff up the couscous with a fork.

b) Taste and season with salt and pepper if needed, then share between your bowls.

c) Top with the lamb stew and sprinkle over the toasted almonds to finish.

d) Enjoy!

Meal right image

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