Name: Lamb and couscous one-pan supper
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon oil; 450 gram lamb mince; 1 onion, chopped; 3 clove garlic, crushed; 2 cup pumpkin, peeled and cut in 2cm cubes; 1 kumara, peeled, cut into 2cm cubes; 2 zucchini, cut into 2cm cubes; 2 carrots, peeled, cut lengthwise into quarters then into batons; 1 red capsicum, cut into chunks; 2 teaspoon moroccan seasoning (or 1 teaspoon each cumin, ginger and coriander, ¼ teaspoon each cinnamon and nutmeg); 1 pinch cayenne pepper; 1 teaspoon salt; 1 x 400 gram can of chopped tomatoes; 1 cup beef stock; 300 gram can of chickpeas, drained and rinsed; 1 1/4 cup couscous; 1/2 cup chopped coriander; 1/2 cup chopped mint

Ingredients

2 tablespoon oil

450 gram lamb mince

1 onion, chopped

3 clove garlic, crushed

2 cup pumpkin, peeled and cut in 2cm cubes

1 kumara, peeled, cut into 2cm cubes

2 zucchini, cut into 2cm cubes

2 carrots, peeled, cut lengthwise into quarters then into batons

1 red capsicum, cut into chunks

2 teaspoon moroccan seasoning (or 1 teaspoon each cumin, ginger and coriander, ¼ teaspoon each cinnamon and nutmeg)

1 pinch cayenne pepper

1 teaspoon salt

1 x 400 gram can of chopped tomatoes

1 cup beef stock

300 gram can of chickpeas, drained and rinsed

1 1/4 cup couscous

1/2 cup chopped coriander

1/2 cup chopped mint

Method

1.Preheat the oven to 250°C.

2.Place a roasting pan on the stove top, add half the oil and brown the lamb mince.

3.Toss vegetables into the pan, add the spices, remaining oil and salt and mix.

4.Place the pan in the oven and roast for 25 minutes, or until the vegetables are tender, stirring frequently.

5.Reduce the heat to 180°C and stir in the tomatoes, stock and chickpeas; mix well. Return to oven for 10 minutes or so.

6.When the mixture is piping hot, remove the pan from the oven and add the couscous, folding it through. Cover the pan with a tea towel until the couscous has absorbed all the liquid. Stir in the chopped herbs and serve.

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Ingredients

Method

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