With slow-cooked lamb, apricot and fragrant spices, this delicious recipe is a must-try for dinner this week.
Serves44
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1 brown onion, finely chopped
750g Fettayleh Lamb Pieces
2 garlic cloves, crushed
1/2 tsp ground turmeric
2 tsp ground paprika
1 tsp ground cinnamon
2 tsp ground coriander
2 cups (500ml) chicken stock
400g can tomato puree
1/2 cup (75g) dried apricots
8 fresh dates, pitted
400g can chickpeas, rinsed, drained
1 1/2 cups (280g) couscous
Coriander sprigs, to serve
Toasted flaked almonds, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and lamb and cook, stirring, for 5 mins or until onion softens and lamb is browned.
Step 2
Add the garlic, turmeric, paprika, cinnamon and coriander. Cook, stirring, for 30 secs or until aromatic. Add the stock, tomato puree, apricots, dates and chickpeas and stir to combine. Season. Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour or until the lamb is tender and the sauce thickens.
Step 3
Place the couscous in a large heatproof bowl. Cover with 11/2 cups (375ml) boiling water. Cover and set aside for 5 mins to stand. Use a fork to separate the grains.
Step 4
Divide the couscous and lamb mixture among serving plates. Sprinkle with coriander and almonds to serve.
With slow-cooked lamb, apricot and fragrant spices, this delicious recipe is a must-try for dinner this week.
Method
Step 1
Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and lamb and cook, stirring, for 5 mins or until onion softens and lamb is browned.
Step 2
Add the garlic, turmeric, paprika, cinnamon and coriander. Cook, stirring, for 30 secs or until aromatic. Add the stock, tomato puree, apricots, dates and chickpeas and stir to combine. Season. Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour or until the lamb is tender and the sauce thickens.
Step 3
Place the couscous in a large heatproof bowl. Cover with 11/2 cups (375ml) boiling water. Cover and set aside for 5 mins to stand. Use a fork to separate the grains.
Step 4
Divide the couscous and lamb mixture among serving plates. Sprinkle with coriander and almonds to serve.
