Harissa couscous
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Lamb & apricot stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 250g stewing lambpieces
- 1 onionthinly sliced
- 1 garlic clovechopped
- 1 tbsp chopped ginger
- 2 tsp ras-el-hanoutBerber or other Middle Eastern spice mix
- 1 tbsp tomato purée
- 5 soft dried apricotshalved
- 300ml vegetable or chicken stock
- cooked couscousmint or coriander leaves, and lemon wedges, to serve
Nutrition: per serving
- kcal447
- fat28g
- saturates10g
- carbs19g
- sugars15g
- fibre4g
- protein32g
- salt0.69glow
Method
step 1
In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
