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lamb recipe

mediterranean
braised lamb
and couscous
servings
4

David Loftus

method ingredients
Heat a large saucepan and gently fry the onion in a little olive oil for 1 small onion, peeled and
10 minutes. Add the diced lamb, the garlic, red pepper and tomato sliced
puree. Stir in the tomato base sauce, or tinned tomatoes, water and light olive oil or vegetable oil
basil. Add salt to taste cover with a lid or a couple of tight layers of 500g shoulder or leg of lamb,
foil, then simmer on a low heat for around 1 hours or transfer into diced into small pieces
a deep baking tin cover with foil and finish cooking it in the oven at 1 clove of garlic, peeled and
150 C/300 F/gas 2 for about 2 hours, or until the meat is tender. crushed
1 red pepper, diced
Tip the dry couscous into a serving tin. Then pour the boiling 1 teaspoon tomato puree
vegetable stock on to the couscous - it should just cover it. Leave to 400g tomato base sauce or 1 x
stand for 10 minutes and then fluff up with a fork just before 400g tin of plum tomatoes
serving. 400ml water
2 sprigs of fresh basil,
Serve the lamb with couscous and a mixed leaf salad. shredded
salt
From School Dinners
for the couscous:
125g couscous
150g vegetable stock

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