850 g or 1/2 leg lamb
2 tbsp olive oil
2 onions, sliced
2 cloves garlic, finely chopped
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp chilli powder
1 tbsp cinnamon
2 carrots, peeled and sliced
400 g can chopped tomatoes
300 ml red wine, alternatively use 300 ml lamb stock
410 g can chick peas, drained and rinsed
250 g couscous
25 g butter, melted
50 g sultanas
15 g pack coriander, roughly chopped
zest and juice of 1 lemon
salt and freshly ground black pepper
2 tbsp olive oil
2 onions, sliced
2 cloves garlic, finely chopped
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp chilli powder
1 tbsp cinnamon
2 carrots, peeled and sliced
400 g can chopped tomatoes
300 ml red wine, alternatively use 300 ml lamb stock
410 g can chick peas, drained and rinsed
250 g couscous
25 g butter, melted
50 g sultanas
15 g pack coriander, roughly chopped
zest and juice of 1 lemon
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Heat a frying pan over a medium heat and seal the half leg of lamb, remove from the pan and place in an ovenproof casserole.
3. Add the oil to the frying pan and cook the onions until softened, then add the garlic and spices and cook for a further minute. Add the carrots, tomatoes, red wine or stock to the meat, cover and cook in the preheated oven for 1 hour.
4. Add the chick peas to the casserole and return to the oven for 15 minutes.
5. Pour the couscous into a large mixing bowl. Add 400 ml boiling water and leave to stand until the water is absorbed. Then stir through the melted butter, sultanas, coriander, lemon zest, juice and seasoning.
6. Serve the couscous with the lamb.
2. Heat a frying pan over a medium heat and seal the half leg of lamb, remove from the pan and place in an ovenproof casserole.
3. Add the oil to the frying pan and cook the onions until softened, then add the garlic and spices and cook for a further minute. Add the carrots, tomatoes, red wine or stock to the meat, cover and cook in the preheated oven for 1 hour.
4. Add the chick peas to the casserole and return to the oven for 15 minutes.
5. Pour the couscous into a large mixing bowl. Add 400 ml boiling water and leave to stand until the water is absorbed. Then stir through the melted butter, sultanas, coriander, lemon zest, juice and seasoning.
6. Serve the couscous with the lamb.
serving amount
serves: 6
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