Mediterranean braised lamb with couscous

by Arnaud Mesureur March 14, 2017 1 min read

Mediterranean braised lamb with couscous

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Some nights and you come home and you don’t want to spend the whole night cooking, on a Tuesday at5:45pm who has time to get their gourmand on?! 


For those of us who want something delicious when we’re a bit pressed for time that will take about an hour to prepare then this is the recipe for you.  






500g diced lamb 

2 tablespoonsof olive oil  

2onions (diced) 

2 teaspoonscinnamon 

1 teaspooncumin 

1 teaspoonground cloves 

1 teaspoonpaprika 

1 tablespoontomato puree  

400g chicken/beef stock 

100g dates, chopped  


250g couscous (prepared as per instructions on packet)  

1 handfulmint leaves (chopped) 

1 tablespoonolive oil  

½ lemonjuiced 



Grab about500g of diced lamb to feed 4 people.If you ask your butcher to vac seal this for you it will increaseit’s life in your fridge at home.  


In a hot pan place the oil and then brown the lamb. Add the onions until golden. Add spices and allow tocome into contact with the heat to release the flavour (about 1 minute). Addtomato puree and dates, stir and add in the stock.  

Cover and leave to simmer for one hour.  


Just before the lamb is ready prepare the couscous. Stir through the mint, the olive oil, lemon juice and a pinch of salt and pepper to taste. Lay couscous out onto a serving plate and spoon the lamb over the top. Serve.