Lamb Stew

A special thanks to Teresa from Cupcakes and Couscous for creating this delicious winter recipe for us.

This hearty and robust lamb stew comes packed with the goodness of red meat and dried fruit. These are a source of iron, protein and fibre as well as several other essential, body nourishing nutrients. The herbs and spices in this recipe, like garlic, paprika and turmeric, are filled with the antibiotic and antioxidant properties you need to keep strong and healthy this winter.

Serves: 4

INGREDIENTS

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 450g lamb cubes
  • 2 tsp garlic paste
  • 1 tsp crushed ginger
  • salt and pepper
  • 1½ tsp turmeric
  • 1½ tsp paprika
  • 3 tsp cumin
  • 2 tsp chopped rosemary
  • 4 tsp balsamic vinegar
  • 1 x 400g tin diced tomatoes
  • 1-litre chicken or lamb stock
  • 150g Montagu Mixed Dried Fruit
  • 600g sweet potatoes, peeled and cut into bite-sized chunks
  • a handful of fresh coriander, roughly chopped
  • 200g couscous
  • 350ml freshly boiled water
  • a small handful of fresh parsley, chopped

Lamb Stew

METHOD

1. Heat the olive oil in a large pot. Add the onion and lamb cubes and brown for a few minutes.
2 Add the garlic paste, ginger, salt, pepper, turmeric, paprika, cumin and rosemary. Stir over the heat for a minute. Stir in the balsamic vinegar.
3. Add the tinned tomatoes and chicken or lamb stock. Stir, then allow to simmer for 10 minutes.
4. Chop any large pieces of dried fruit such as the pears. (Prunes and apricots can be left whole.) Add the dried fruit to the pot with the sweet potato chunks and coriander. Stir and leave to simmer for a further 25 minutes or until the potato is cooked through.
5. During the last few minutes of cooking time place the couscous in a bowl. Pour the boiling water over the couscous, cover the bowl and leave to stand until all of the water has been absorbed. Fluff the couscous with a fork and stir in the parsley.
6. Dish the herby couscous onto warmed plates and top with the stew. Serve immediately.