Mediterranean braised lamb with couscous

Posted on March 14 2017

Some nights and you come home and you don’t want to spend the whole night cooking, on a Tuesday at 5:45pm 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.  

 

 

  

 

INGREDIENTS  

500g diced lamb 

2 tablespoons of olive oil  

2 onions (diced) 

2 teaspoons cinnamon 

1 teaspoon cumin 

1 teaspoonground cloves 

1 teaspoon paprika 

1 tablespoon tomato puree  

400g chicken/beef stock 

100g dates, chopped  

 

250g couscous (prepared as per instructions on packet)  

1 handful mint leaves (chopped) 

1 tablespoonolive oil  

½ lemonjuiced 

 

METHOD:  

Grab about 500g of diced lamb to feed 4 people. If you ask your butcher to vac seal this for you it will increase it’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 to come into contact with the heat to release the flavour (about 1 minute). Add tomato 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. 

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