Middle Eastern Lamb Stew
Middle Eastern Lamb Stew
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Water | 600 | milliliter(s) |
| Chicken Stock Pot | 2 | pot(s) |
| Couscous | 300 | grams |
| Lamb Mince | 500 | grams |
| Courgette | 2 | unit(s) |
| Coriander | 2 | bunch(es) |
| Garlic Clove | 2 | clove |
| Chickpeas | 2 | pack(s) |
| Tagine Paste | 50 | grams |
| Tagine Garnish | 40 | grams |
| Finely Chopped Tomatoes with Onion and Garlic | 2 | pack(s) |
Instructions
Instruction
a) Pour the boiling water (see ingredients for amount) into a large saucepan. b) Add half the stock pot, stir well to dissolve. c) Remove from the heat and stir in the couscous. d) Cover with a lid and leave to one side.
Instruction
a) Heat a large frying pan over high heat (no oil!). b) Add the lamb mince and cook until browned, 3-5 mins. c) Break up with a wooden spoon as it cooks and drain off any excess fat.
Instruction
a) Meanwhile, halve the courgette lengthways, then slice into 1cm thick half moons. b) Roughly chop the coriander (stalks and all). c) Peel and grate the garlic (or use a garlic press). d) Drain the chickpeas in a sieve.
Instruction
a) Lower the heat to medium and add the garlic and courgette to the lamb. Cook for 2 mins. b) Add the tagine paste and garnish, chopped tomatoes, chickpeas and remaining stock pot. c) Bring to the boil and stir well to dissolve the stock pot.
Instruction
a) Again, lower the heat to medium and simmer until the sauce is nice and thick and the courgette is tender, 8-10 mins. b) Stir occasionally to make sure it isn't catching to the bottom of the pan.
Instruction
a) Fluff the couscous up with a fork and season with salt and pepperto taste. b) Stir the coriander through the stew. c) Taste and season with salt and pepper if necessary. d) Share the couscous between your plates and top with the lamb stew. ENJOY!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1688 | kcal |
| Protein | 92 | g |
Allergens
Gluten, Sulphites