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Lamb toufe with couscous recipe

Lamb toufe with couscous recipe

1 rating

In chef Khadim Mane's lamb toufe recipe, tender lamb shoulder is marinated with garlic and spring onion, and cooked with vibrant green peppers. It's a great dish for feeding a crowd, just serve with couscous and mixed vegetables for a fresh and tasty dinner. See method

  • Serves 6
  • 10 mins to prepare and 1 hr 50 mins to cook
  • 750 calories / serving
  • Freezable
  • Dairy-free


  • 3 x 300g packs diced lamb shoulder
  • 5 onions, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 spring onion
  • 1 tbsp Dijon mustard
  • 1 tbsp malt vinegar
  • 100g pitted green olives
  • 500g couscous
  • 500g frozen classic mixed vegetables (from a 1kg pack)
  • 2 tbsp olive oil
  • 10g fresh parsley, leaves picked and roughly chopped (optional)

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    10g 49%
  • Sugars

    12g 14%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 85.2g Protein 41.4g Fibre 10.2g


  1. Put the lamb in a large, lidded saucepan with a pinch of salt. Cover and cook over a very low heat for 1 hr.
  2. After 1 hr, put ½ a chopped onion in a food processor with the garlic, green pepper and spring onion. Season. Blitz to a paste; reserve 1 tbsp and add the rest to the lamb pot. Continue cooking for 30 mins, stirring occasionally.
  3. Meanwhile, put the remaining onion in a bowl with the reserved green pepper paste, the mustard and vinegar. Stir to coat, then cover and set aside for 30 mins to marinate.
  4. Add the marinated onions to the lamb and increase the heat to medium. Cook for 10 mins, then add the olives and cook for a further 10 mins.
  5. Meanwhile, prepare the couscous and mixed vegetables to pack instructions. Stir the vegetables through the couscous and drizzle in the olive oil. Divide between plates and top with the lamb and chopped parsley (if using) to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan and Eid recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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