The Big Family Cooking Showdown: Lamb and Vegetable Stew with Couscous Recipe

The Big Family Cooking Showdown: Lamb and Vegetable Stew with Couscous Recipe

  1. List Of Ingredients
  2. 1kg boned leg of lamb, cut into pieces
  3. 1 tsp ground ginger
  4. 1 tsp ground cumin
  5. 1 tbsp salt
  6. 6 tbsp olive oil
  7. 1 large onion, peeled and finely sliced
  8. 2 large carrots, peeled and finely chopped
  9. 3 fresh sage leaves
  10. 1 cinnamon stick
  11. 1 tsp black peppercorns
  12. 1 lamb stock cube
  13. 2 courgettes, trimmed and sliced
  14. 1 large aubergine, trimmed and cut into 2cm pieces
  15. 3 large potatoes, peeled and cut into 2cm pieces
  16. 1 x 400g tin chickpeas, drained and rinsed
  17. 400g couscous
  18. 1 tbsp butter
  19. 800ml chicken stock, boiling
  20. a handful of chopped fresh coriander and parsley, to garnish
  1. serves 4


1: Prepare the lamb Rub the lamb pieces with the ginger, cumin and salt. Place a large pan over a high heat and add 2 tablespoons of the olive oil. Sear the meat all over then set aside.

2: Heat another tablespoon of the oil in the pan and fry the onion and carrots over a medium heat for 5 minutes, or until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in 500ml of water and add the stock cube. Bring to the boil, then cover and gently simmer for 45 minutes.

3: Prepare the vegetables Heat half the remaining oil in a pan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining oil to the pan and fry the aubergine until tender, then add to the courgette.

4: When the lamb has been cooking for 45 minutes, add the potatoes and cook for a further 15 minutes.

5: Finally, stir in the courgette, aubergine and the chickpeas. Cook for another 15 minutes.

6: Make the couscous Place it in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, and then leave for 5 minutes, or until the stock has been absorbed.

7: Serve the stew with the couscous on a platter alongside, garnished with fresh herbs.

FAMILY TIP ‘The depth of flavour in this recipe relies on two very important things: using a variety of vegetables and cooking with love. Cook in the company of your family and watch how the flavours transform!’

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