Recipe: CHEAT'S LAMB STEW
This lamb stew is a good winter warmer and although lamb is a little bit of luxury, the chickpeas and cous cous make this meal a low cost way to fill up your family or mates. best of all... you get all the same great spices as a tagine... but this version is seriously speedy.
- 1 aubergine
- 1 drizzle oil
- 4 lamb chops
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp paprika
- 480 g chickpeas
- 1 tbsp tomato purée
- 500 ml tomato sauce (or passata)
- 1 lamb stock cube
- 1 lemon
- 1 handful fresh parsley, chopped
- 1 mug couscous
- 5 ready to eat prunes
- 1 small red onion
FRY THE AUBERGINE
dice the aubergine into large cubes then chuck it into a pan with the glug of oil to brown.
ADD THE SPICES & CHICKPEAS
throw in the spices along with the chickpeas and tomato purée.
COAT IN TOMATO PURÉE
stir to coat everything with spices and purée and pour in the tomato sauce and lamb stock. simmer for 20 minutes until the sauce thickens.
FRY THE LAMB
heat a glug of oil in a frying pan. lay the lamb in the frying pan and brown on both sides.
CHOP VEG FOR THE COUSCOUS
peel and finely dice the red onion and chop up the prunes. squeeze in the juice of a lemon
COOK THE COUSCOUS
tip the mug of couscous into a bowl with the onion and prunes then cover with boiling water, using the same couscous mug to get the same volume. leave to soak for 3 minutes, then fluff up with a fork, stir in plenty of olive oil and seasoning.
FINISH AND SERVE!
stir in the chopped parsley just before serving with a mountain of couscous and the grilled lamb chops on top. serve 2
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