Ingredients

The following ingredients have 4 Servings
  • 4 Tbsps vegetable oil
  • 21 ozs stewing lamb
  • 2 garlic cloves (finely chopped)
  • 2 onions (finely chopped)
  • 1 bay leaf
  • 1 tsp ground Cumin
  • 0.5 tsp Chili powder
  • 10 Saffron
  • 3 cups vegetable stock
  • 3 Tbsps lemon juice
  • 7 ozs carrots (sliced)
  • 7 ozs zucchini (halved lengthways and sliced)
  • 4 tomatoes (sliced)
  • 9 ozs chickpeas (tinned, drained and rinsed)
  • 0.5 cup raisins
  • 1.111 cups Couscous
  • 1 Tbsp butter
  • 4 sprigs parsley (roughly chopped)

Instruction

  • Heat the oil in a pot. Fry the meat on a high heat and then remove from the pot. Add the garlic and the onions to the pot and fry on a low heat for 3-4 minutes. Season well with salt and ground black pepper.
  • Place the lamb back in the pot and add the bay leaf, cumin, chilli powder and the saffron threads. Quench with the vegetable stock and the lemon juice and braise with a lid on for 40 minutes.
  • Add the carrots, courgette, tomatoes, chickpeas and the raisins to the meat. Braise with a lid on for a further 30 minutes until the meat is soft.
  • About 15 minutes before serving prepare the couscous according to the directions on the packet. Carefully stir in the butter with a fork. Stir the parsley into the ragout, season with salt and ground black pepper and serve with the couscous.