One Pan Lamb Couscous Food

ONE-PAN LAMB & COUSCOUS

Steps:

• Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
• Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

LAMB STEW WITH COUSCOUS

Steps:

• In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
• Add the lamb in batches and toss over high heat to brown it on all sides.
• Remove the lamb from the pan as it is browned.
• Wipe out the pan.
• Heat the remaining 1 tablespoon (eyeball) of oil.
• Add the onion and cook over medium heat for 10 minutes, stirring often.
• Add the garlic and cook for 1 minute.
• Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
• Cook for 30 seconds, stirring.
• Add the tomatoes and cook for 2 minutes.
• Add plenty of salt and pepper, to taste.
• Add the stock and return the meat to the pan.
• Bring to a boil, lower the heat, and cover the pan.
• Simmer the lamb for 1 hour.
• Stir in the raisins and their soaking liquid.
• Stir in the chickpeas.
• Cover the pan and cook for 30 minutes, or until the lamb is very tender.
• Add the parsley and cilantro to the lamb and taste for seasonings.
• Serve at once, ladled over the couscous.