|175 grams||Neck fillet of lamb; trimmed weight|
|Salt and freshly ground black pepper|
|1 teaspoon||Olive oil|
|1 small||Onion; roughly chopped|
|1||Lamb stock cube|
|300 millilitres||Water; ( 1/2 pint)|
|1 teaspoon||Tomato puree|
|3||Whole cloves garlic; peeled|
|1 teaspoon||Cumin seeds|
|1||110 gram pac coriander and lemon couscous|
|2 teaspoons||Freshly chopped mint|
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Cut the meat into 2cm (1 inch) pieces and season.
Heat the oil in a frying pan. Brown the meat on both sides then remove the pan from the heat.
Place the meat into an ovenproof dish with the onion, crumbled stock cube, water, tomato puree and garlic. Cover the dish and place into the preheated oven for 45 minutes.
Five minutes before the meat is ready, prepare the couscous. Remove the meat from the oven.
Heat the cumin seeds in a frying pan over a moderate heat for 30 seconds.
Add the meat and half the cooking liquid, then add the couscous and chopped mint.
Notes Serve with natural yogurt and a crisp green salad.
Converted by MC_Buster.
NOTES : An easy evening meal for those people who lead busy lives.
Converted by MM_Buster v2.0l.
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