| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Super2 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 3 |
|
Onions; sliced |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cumin |
| 500 |
g |
Lean diced lamb |
| 12 |
|
Baby new potatoes |
| 2 |
tb |
Chopped fresh mint |
| 1 |
tb |
Finely grated lemon rind |
| 2 |
c |
Beef stock |
| 440 |
g |
Canned tomatoes; undrained & mashed |
| 2 |
tb |
Honey |
| 1 1/2 |
c |
Couscous |
| 1 1/3 |
c |
Boiling water |
INSTRUCTIONS
1. Heat oil in a wok over a medium heat. Add onions, cinnamon and cumin and
stir-fry for 3 minutes or until onions are soft. Add lamb and stir-fry for
5 minutes or until brown.
2. Add potatoes, mint, lemon rind, stock, tomatoes and honey to wok. Reduce
heat. Cover and simmer for 30 minutes or until lamb is tender and potatoes
are cooked.
3. Place couscous in a bowl. Pour over boiling water. Mix to combine. Allow
to stand, without stirring, for 2 to 3 minutes or until all liquid is
absorbed. Fluff with a fork.
4. Place couscous on serving plates and top with lamb mixture. Serve with
seasonal vegetables of choice and thick slices of toasted foccacia.
Recipe by: Super Food Ideas (Aussie Magazine)
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