Middle Eastern Style Lamb Stew
with Prunes, Couscous and Toasted Almonds
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Lamb Stew in just 20 minutes for a delicious and speedy meal.
Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
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
110
Couscous
(Contains Cereals containing gluten May contain Soya)
200
Lamb Mince
40
Prunes
20
Chicken Stock Paste
1
Tomato Passata
50
Harissa Paste
120
Peas
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
220
Water for the Couscous
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan, then bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.
c) Leave to the side for 8-10 mins or until ready to serve.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and fry until browned, 5-6 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. It's cooked when no longer pink in the middle.
a) Meanwhile, roughly chop the prunes.
b) Once the lamb is browned, add the remaining chicken stock paste, harissa paste (add less if you'd prefer things milder), prunes, tomato passata and water for the sauce (see pantry for amount) to the pan.
c) Bring to the boil and stir together.
a) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 6-8 mins, stirring occasionally.
a) Once thickened, stir the peas into the sauce and cook until piping hot, 2-3 mins.
a) When ready, fluff up the couscous with a fork.
b) Taste and season with salt and pepper if needed, then share between your bowls.
c) Top with the lamb stew and sprinkle over the toasted almonds to finish.
d) Enjoy!
