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Rich lamb and apricot couscous

Ingredients

  • 500 g lean boneless lamb, cut into chunks
  • 350 g mushrooms, sliced
  • 1 onion, thinly sliced
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 2 cloves garlic, crushed
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups (500 ml) strong brown ale
  • 1 can chopped tomatoes, about 400 g
  • 150 ml chicken stock, preferably homemade
  • 2 cups (150 g) dried apricots, halved
  • salt
  • pepper
  • 2 tablespoons chopped fresh parsley to garnish
  • 3 cups (750 ml) boiling vegetable stock, preferably homemade light
  • 500 g green cabbage, such as Savoy, finely shredded
  • 2 cups (370 g) couscous
  • ⅓ cup (20 g) chopped fresh mint

Preparation

  1. 500 g lean boneless lamb, cut into chunks350 g mushrooms, sliced1 onion, thinly sliced2 bay leaves2 sprigs of fresh thyme2 cloves garlic, crushed2 carrots, sliced2 stalks celery, sliced¼ teaspoon freshly grated nutmeg2 cups (500 ml) strong brown ale1 can chopped tomatoes, about 400 g150 ml chicken stock, preferably homemade, 2 cups (150 g) dried apricots, halvedsalt and pepper2 tablespoons chopped fresh parsley to garnishMinted couscous with cabbage3 cups (750 ml) boiling vegetable stock, preferably homemade light, 500 g green cabbage, such as Savoy, finely shredded2 cups (370 g) couscous⅓ cup (20 g) chopped fresh mint

Serves 4
Preparation: 15 minutes, plus 12 hours marinating
Cooking: 2½ hours

Tags:

Source: Soups & Casseroles
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