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Lamb casserole with couscous
Lamb casserole with couscous
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Ingredients:
  • 60mls (1/4 cup) vegetable oil
  • 1kg lean diced lamb
  • 2 brown onions, halved, sliced
  • 10.00 gm ground cumin
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 tsp finely chopped fresh red chilli
  • 750mls (3 cups) chicken style liquid stock
  • 2 medium carrots (about 300g) peeled, cut into thick sticks
  • 2 medium parsnips (about 250g), peeled, cut into thick sticks
  • 250g pumpkin, peeled, deseeded, cut into 3cm chunks
  • 150g green beans, topped, tailed
  • 380g (2 cups) couscous
  • 30g (1 1/2 tbsp) butter
Instructions:
  • Preheat the oven to 160°C. In a large flameproof casserole, heat 1 tablespoon of oil over medium-high heat. Brown the lamb in 3 batches, adding more oil if needed, and transfer each batch to a plate.
  • Turn the heat down to medium. Pour in the rest of the oil. Toss in the onions and cook for 5 minutes, stirring occasionally. Introduce the garlic, cumin, paprika, ginger, and chili into the pan and cook for another minute, stirring constantly.
  • Pour in the stock, stirring and scraping the bottom of the pan to release any flavorful bits. Add back the lamb, bring to a boil, cover, and cook in the preheated oven for 1 hour.
  • Combine the carrots, parsnips, pumpkin, and beans in the pot. Cook with the lid on for 30 minutes, or until the lamb and veggies are tender. Transfer the mixture to a spacious airtight container once done cooking. Store in the refrigerator until ready to use.
  • To serve, gently warm in a large saucepan. In a large heat-resistant bowl, pour 500ml (2 cups) boiling water over couscous while stirring. Cover and let it sit for 5 minutes until all water is absorbed. Fluff grains with a fork, then mix in butter. Serve with hot casserole.

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