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Spicy lamb and couscous freeze-ahead dinner

Recipe from: 8/1/2000 12:00:00 AM
Ingredients 9
Servings 4
Time 20 min


  • 20
    sunflower oil
  • 8
    lamb loin chops
  • 3
    cloves garlic, crushed
  • 8
    tomatoes, peeled and cubed
  • 1
    red pepper, cut into wedges
  • 1
    red chilli, seeds removed and sliced
  • 20
    freshly squeezed lemon juice
  • 5
    grated lemon rind
  • 50
    freshly chopped coriander


50-60 min
Heat 10 ml oil in a saucepan over high heat. Add chops and brown both sides. Remove chops and set aside. Reduce heat and add remaining oil to saucepan. Fry garlic for 30 seconds, then add tomatoes, red pepper and chilli. Simmer for 10 minutes. Add chops to the saucepan, cover and simmer for 40 minutes. Stir in lemon juice, rind, coriander and seasoning to taste. Spoon mixture into a freezer and ovenproof container and allow to cool thoroughly. Cover with the lid and freeze for up to 3 months. To serve, allow to defrost in the fridge. Place in the oven and reheat at 180ºC, along with the couscous (see recipe), for 30 minutes or until piping hot. Serve lamb and sauce on a bed of couscous. Serves 4.

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