Servings
6
Prep time
Cook time
Recipe
Ingredients
- 700g boneless lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 1 onion, diced
- 2 carrots, peeled & sliced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 zucchini, diced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- 1 cup vegetable stock
- 1 cup tomatoes, diced
- 1 cup couscous
- Fresh coriander, chopped, to garnish (optional)
- Salt & pepper, to taste
Method
- Season the lamb chunks with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Add the lamb to the pot and brown it on all sides. Remove and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for 2-3 mins, or until the onion is translucent.
- Add the carrots, capsicum and zucchini to the pot. Cook for 5 mins, stirring occasionally, until the vegetables soften.
- Stir in the tomato paste, ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon and cayenne pepper and mix well to combine.
- Return the browned lamb to the pot and pour in the vegetable broth and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce the heat to low, cover and let simmer for 1½-2 hours or until lamb is tender. Stir occasionally, adding more broth or water if needed.
- 15 mins before serving, stir in the couscous. Remove from heat, cover and let sit for 10 mins. Fluff the couscous with a fork and stir to combine.
- Serve garnished with chopped fresh coriander.
- Tip: For an extra burst of flavour, add a handful of pitted green olives or sultanas to the pot during the simmering process. These ingredients add a touch of sweetness and tang to complement the savoury lamb.
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