Spicy lamb and jewelled couscous recipe

  • Serves 6
  • 15 mins to prepare and 3 hrs 00 mins to cook
  • 784 calories / serving
  • Freezable
Add this recipe to your binder.
spicylamb hero

To make the spicy lamb, heat the oil in a heavy-based casserole and gently cook the onion for a few minutes until softened. Increase the heat and add the lamb, cooking until sealed. Add the dried spices and season well with salt and freshly ground black pepper. Cook for about 30 seconds before adding the chopped tomatoes and 200ml water. Bring to the simmer and cover with a lid. Cook gently for 1 hour, stirring a couple of times throughout.

After 1 hour, remove the lid and cook for a further 30 minutes until the lamb is tender. Scatter with coriander when serving.

To prepare the couscous, pour the very hot stock over the couscous in a large bowl. Add the olive oil, stir and cover with cling film. Leave for around 5 minutes by which time the stock will be absorbed into the couscous. Fluff the grains with a fork then stir in the olives, lemon and season.

Serve the couscous warm or at room temperature. If you want to prepare this well ahead of time, it can easily be heated through in the microwave. Scatter with the pomegranate seeds before serving with the hot lamb.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and sliced
  • 1kg diced lamb shoulder
  • 2tsp ground coriander
  • 2tsp hot paprika
  • 3tsp ground cinnamon
  • 2 x 400ml tins chopped tomatoes
  • 100g sultanas
  • small bunch coriander leaves
  • 300g couscous
  • 600ml very hot chicken stock
  • 2tbsp olive oil
  • about 20 pitted green olives, quartered
  • 2 preserved lemons, finely chopped
  • 3tbsp pomegranate seeds
  • Energy 3265kj 784kcal 39%
  • Fat 54g 7%
  • Saturates 24g 122%
  • Sugars 18g 20%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 45.8g Protein 31.7g Fibre 4.1g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.