INGREDIENTS:
For the apricot and lamb stew:
2 tbsp extra virgin olive oil
300g lean lamb, cubed
1 tsp cumin seeds
2 garlic cloves, crushed
400g onions, finely sliced
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp paprika
300g can apricots, drained
400g can plum tomatoes
400g can chick peas, rinsed and drained
400g can aduki beans, rinsed and drained
200ml lamb or chicken stock
1 tbsp tomato puree
Salt
Ground black pepper
For the Mediterranean couscous:
4 tbsp flaked almonds
450g couscous
480g chopped roasted red peppers
2 tbsp chopped parsley
2 tbsp chopped mint
Zest and juice of 1 lemon
Salt
Ground black pepper
DIRECTIONS:
For the lamb and apricot stew:
1. Heat 1 tbsp of oil in a heavy based saucepan and brown the lamb on all sides then remove from the pan, set aside and wipe the pan clean.
2. Return the saucepan to the fire and then toast the cumin seeds for a min until fragrant before adding in the onions and garlic and cooking for about 8 mins until soft.
3. Then return the lamb to the pan, add in the rest of the ingredients of the stew, bring to the boil, cover and simmer on a low heat for 1 hour, or until the lamb is tender. Stir occasionally adding a little more stock if necessary.
For the Mediterranean couscous:
1. Heat a frying pan and toast the flaked almonds until golden and then remove almonds from the hot pan. Keep an eye on the almonds as they burn very easily.
2. Prepare the couscous as per the instructions on the packet (I generally add an equal volume of boiling water to the couscous), and when done fluff it and transfer to a large dish.
3. Mix in the peppers, herbs, lemon juice and seasoning, stir well before sprinkling the flaked almonds on top.
Source: Recipes From A Pantry
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