About lamb and couscous
Recipe rating: 5.0 stars
Prep time: 15
This delicious dish is packed full of fruit and veg, and is very easy for very young people to eat.
Cook time: 1 hour and 3/4
Total time: 2 hours
Olive oil: 2 tbsp
Garlic: 1 clove, crushed
Onion: 1, chopped
Lamb leg fillet: 350g, diced
Ground cumin: 2 tsp
Ground cinnamon: 1/2 tsp
Carrot: 1, diced
Butternut squash: 350g, diced
Chopped tomatoes: 400g tin
Vegetable stock: 500ml
Mango: 1, chopped into small pieces
Green beans: 100g
- 1.Pre-heat oven to180C/350F/gas 4.
- 2.Heat the oil in a frying pan and fry the garlic, lamb, onion and spices for five minutes, until the lamb has browned on all sides.Transfer the mixture to the casserole dish.
- 3.Put the carrot and squash in the frying pan, and cook for 3-4 minutes until softened. Add the tomatoes and 300ml of the stock and bring the mixture to the boil.
- 4.As soon as the tomato and stock starts to boil, remove it from the heat and stir into the lamb. Add the chopped mango, give it all another stir, then cover and bake in the oven for one and a half hours until the lamb is tender.
- 5. Once the lamb is ready, boil the green beans in the remaining stock for 2-3 minutes, until just tender. Remove the beans from the liquid with a slotted spoon, and set aside. Pout the stock into a measuring jug and set aside.
- 6. Put the couscous and raisins into a heatproof bowl and add the beans. Check how much stock you have in the measuring jug - you'll need about 200ml, so top up and liquid with boiling water if necessary.
- 7. Pour the liquid over the couscous. Cover it with clingfilm and leave for five minutes until moist. Fluff the couscous with a fork and serve it with the lamb.
Recipe from Ella's Kitchen - the cook book, out now.