Lamb and vegetables with couscous

Recipe from: 6/17/1992 12:00:00 AM
Ingredients 21
Servings 8
Time

Ingredients

  • 2
    kg
    lamb, chopped into pieces (neck pieces with bones are good)
  • 3
    large onions, chopped
  • 125
    ml
    olive oil
  • 150
    ml
    tomato paste
  • 4
    ripe fresh tomatoes, chopped
  • 15
    ml
    ground cumin
  • 5
    ml
    milled black pepper
  • 5
    ml
    cayenne pepper
  • 5
    cloves garlic
  • salt to taste
  • 2
    green peppers, seeded and coarsely chopped
  • 1
    large butternut squash, seeded and cut into chunks
  • 4
    medium turnips, chopped
  • 4
    carrots, cut into strips
  • 500
    g
    onions, chopped
  • 500
    g
    potatoes, coarsely chopped
  • 250
    g
    couscous, cooked
  • GARNISH
  • 2
    spring onions, chopped
  • 3
    sprigs parsley, chopped
  • 2
    lemons, cut into wedges
 

Method

 
In a large saucepan brown lamb and chopped onions in olive oil. Add tomato paste and cook for 5 minutes, stirring frequently. Mix in tomatoes, spices and green peppers. Reduce heat and simmer. After 15 minutes, add remaining ingredients, except couscous, and enough water to raise liquid level to within 7 cm of tops of vegetables. Cook until meat and vegetables are tender. Serve on individual plates, ladles over couscous. Garnish each serving with chopped spring onions, parsley and a wedge of lemon. TOTAL KILOJOULE COUNT: 19 755 kJ (4 715 Cal). A portion: 4 715 kJ (590 Cal).
 

Read more on: lamb
 

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