Middle Eastern Style Lamb & Apricot Stew
with Couscous and Toasted Almonds
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Lamb & Apricot Stew in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
200
Lamb Mince
20
Chicken Stock Paste
40
Prunes
50
Harissa Paste
1
Tomato Passata
100
Baby Spinach
120
Couscous
(Contains Cereals containing gluten May contain Soya)
Not included in your delivery
320
Water for the Couscous
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. Put the couscous in a bowl.
b) Pour the boiling water for the couscous (see ingredients for amount) into the bowl and cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the toasted almonds to a small bowl and set aside.
a) Pop the (now empty) frying pan on medium-high heat and add the lamb mince (no oil).
b) Cook until browned, 4-5 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, roughly chop the apricots.
b) Add the chicken stock paste, harissa paste (add less if you don't like heat), apricots, tomato passata and water for the sauce (see ingredients for amount) to the lamb.
c) Bring to the boil and stir together.
a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.
a) When ready, fluff up the couscous with a fork.
b) Taste and season with salt and pepper if necessary.
c) Share the couscous between your plates, then top with the stew and a sprinkling of toasted almonds. Enjoy!
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