Yield: 4 servings
|2 teaspoons||Vegetable oil|
|3 \N||Onions; sliced|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cumin|
|500 grams||Lean diced lamb|
|12 \N||Baby new potatoes|
|2 tablespoons||Chopped fresh mint|
|1 tablespoon||Finely grated lemon rind|
|2 cups||Beef stock|
|440 grams||Canned tomatoes; undrained & mashed|
|1⅓ cup||Boiling water|
1. Heat oil in a wok over a medium heat. Add onions, cinnamon and cumin and stir-fry for 3 minutes or until onions are soft. Add lamb and stir-fry for 5 minutes or until brown.
2. Add potatoes, mint, lemon rind, stock, tomatoes and honey to wok. Reduce heat. Cover and simmer for 30 minutes or until lamb is tender and potatoes are cooked.
3. Place couscous in a bowl. Pour over boiling water. Mix to combine. Allow to stand, without stirring, for 2 to 3 minutes or until all liquid is absorbed. Fluff with a fork.
4. Place couscous on serving plates and top with lamb mixture. Serve with seasonal vegetables of choice and thick slices of toasted foccacia.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.