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Middle Eastern Recipes

Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

with Couscous, Roasted Cumin Carrots and Yoghurt

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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.

Tags:

Rapid

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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

DifficultyEasy

Ingredients

serving amount

2

Carrot

1

Ground Cumin

15

Chicken Stock Paste

120

Couscous

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

200

Lamb Mince

40

Prunes

1

Garlic Clove**

30

Tomato Puree

50

Harissa Paste

(Contains: Sulphites)

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Couscous

100

Water for the Lamb

Nutritional information

Energy (kcal)612 kcal

Energy (kJ)2559 kJ

Fat23.4 g

of which saturates7.7 g

Carbohydrate68.8 g

of which sugars23.4 g

Protein32.5 g

Salt2.3 g

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

Utensils

•Baking Tray

•Lid

•Medium Saucepan

•Pan

•Garlic Press

Instructions

Roast the Carrots

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrots, then slice into 1cm thick rounds (no need to peel).

c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then scatter over the cumin. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.

Couscous Time

2

a) Meanwhile, pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and 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

3

a) While everything cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep

4

a) While the lamb cooks, roughly chop the prunes.

b) Peel and grate the garlic (or use a garlic press).

Simmer and Spice

5

a) Lower the heat to medium and stir the garlic, tomato puree and harissa paste into the lamb. Cook for 1 min more.

b) Add the water for the lamb (see pantry for amount), prunes and the remaining chicken stock paste. Stir and bring to a gentle simmer.

c) Cook until the mixture has thickened, 5-7 mins.

Season and Serve

6

a) When everything's ready, carefully fluff up the couscous with a fork, then season with salt and pepper.

b) Taste the stew and season with salt and pepper if needed. Add a splash of water if it's a little thick.

c) Divide the couscous between your bowls and spoon over the lamb stew.

d) Top with the roasted cumin carrots and a spoonful of yoghurt.

Enjoy!

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