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Middle Eastern Style Lamb Stew

Middle Eastern Style Lamb Stew

with Spinach, Couscous and Toasted Almonds
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
639 kcal
Protein
: 
32.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Almonds
  • Nuts
  • Soya
  • May contain traces of allergens
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

120 grams

Couscous

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

1 unit(s)

Red Onion

200 grams

Lamb Mince

1 sachet(s)

Chermoula Spice Mix

20 grams

Chicken Stock Paste

1 carton(s)

Tomato Passata

50 grams

Harissa Paste

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Energy (kJ)2673 kJ
Energy (kcal)639 kcal
Fat26.5 g
of which saturates7.5 g
Carbohydrate67 g
of which sugars18 g
Dietary Fibre7.2 g
Protein32.4 g
Salt3.1 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

2

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the lamb mince and onion. 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.

3

a) Once the lamb is browned, add chermoula spice mix and cook until fragrant, 1 min. 

b) Add the remaining chicken stock paste, harissa paste (add less if you'd prefer things milder), tomato passata, honey and water for the sauce (see pantry for both amounts).

c) Stir to combine and bring to the boil.

4

a) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 4-6 mins, stirring occasionally.

5

a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

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!

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