Spiced Lamb with Vegetables

Spiced Lamb with Vegetables

A tasty, very filling, but low fat meal.  Meat, veg and couscous all in one.

Serves 4

No Count

450g lean lamb, diced

1.1 litre lamb or veg stock

1 tsp each ground ginger, cinnamon and paprika

1 large onion, roughly chopped

1 clove garlic, crushed

125g dried chick peas, soaked overnight

pinch salt

4 medium potatoes, scraped & quartered

4 carrots halved lengthways

200g can tomatoes

125g frozen broad beans

4 thin leeks, trimmed and halved lengthways eg baby leeks

2 tbsp chopped fresh parsley

175g couscous

Put meat, stock, spices , onion and garlcu in a large pan and bring to the boil.  Remove any scum and cover, and simmer gently for 1 hour.

Meanwhile boil the chick peas in unsalted water for 1 hour or until tender, then drain well.

Add salt and potatoes to the meat and simmer for a further 30 mins.  Add carrots and simmer for 20 mins then add leeks, tomatoes, broad beans and chick peas and simmer for 10 mins.

Adjust seasoning and add parsley.

Put couscous into a large bowl with a little salt.  Add boiling water or meat stock from the pan, slowly to the dish to just cover the couscous.  Whent he couscous is swollen and moist spoon onto a serving dish and keep warm.  Pile meat and broth onto the couscous and serve.

Not suitable for freezing.

Tip: Use 1-2 x 400g tins chick peas instead of dried ones, if you prefer.