Lamb and vegetables with couscous

Fairlady
8 servings
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Lamb

By Food24 November 03 2009
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Ingredients (21)

2.00 kg lamb — neck, chopped
3.00 onions — large, chopped
125.00 ml fresh chillies — 573
150.00 ml tomato paste
4.00 fresh tomatoes — chopped
15.00 ml cumin — ground
5.00 ml freshly ground black pepper
5.00 ml cayenne pepper
5.00 garlic — cloves
salt — to taste
2.00 green pepper — chopped
1.00 butternut — peeled, deseeded, cubed
4.00 turnips — chopped
4.00 carrots — cut into strips
500.00 g onion — chopped
500.00 g potatoes — chopped
250.00 g couscous — cooked
garnish — garnish
2.00 spring onion — chopped
3.00 fresh parsley — sprigs, chopped
2.00 lemon — cut into wedges
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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).



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