Rich and versatile, European lamb lends itself well to a range of flavour combinations and preparations, from Moroccan and Asian spice combinations to simple preparations to let the natural flavour shine through.
Lamb is the perfect protein for a meal created using whatever ingredients you have in the fridge, which is why we love this Quick Couscous Recipe with Lamb and Vegetables dish, which can be prepared using cubed leg of lamb and your choice of vegetables including parsnips, carrots, turnips, squash, courgettes, and tomatoes.
– 500g leg of lamb, cut into 2½cm cubes
– 1 onion
– 800g to 1kg vegetables of your choice: parsnips, carrots, turnips, squash, courgettes, tomatoes, etc.
– 2 tbsp olive oil
– 240g chickpeas
– 1 clove of garlic, peeled and crushed
– 1 cinnamon stick
– 1 level tsp turmeric
– ½ tsp ground ginger
– Pinch of saffron
– 100g raisins
– 1 tbsp honey
– 900ml water
– 1 stock cube
– 1 tbsp harissa paste
– 250g couscous
– 40g butter
– Freshly chopped parsley and/or coriander
– Salt and pepper
1. Chop the onion. Chop the root vegetables and/or squash. If you are using courgettes and tomatoes leave them aside for the moment. Heat the oil in a large frying pan. Add the vegetables, stir then cover and leave to sweat for 10 minutes.
2. Cut the courgettes into quarters lengthwise, then into thick slices. Peel and deseed the tomatoes, then cut into quarters.
3. Drain and rinse the chickpeas in cold water.
4. Add the garlic and spices to the pan (cinnamon, turmeric, ginger and saffron), mix for 2 minutes and then add the courgette and/or tomato, chickpeas, raisins, honey, 600ml water, the crumbled stock cube and harissa. Bring to the boil, cover and leave to simmer for 10 minutes on a low heat.
5. Meanwhile, cover the couscous with 300ml salted boiling water. Add half the butter and leave to swell.
6. Quickly brown the diced lamb on a high heat in another frying pan containing the rest of the heated butter. Add to the pan containing the sauce.
7. Taste and adjust the seasoning as necessary. Add the chopped coriander.
8. Mix the couscous with a fork to break up the grains and serve hot as a side dish.
This feature was created for the ‘Lamb – Try It, Love It Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb a tasty and fun destination for all things lamb.
THIS IS A SPONSORED POST IN CONJUNCTION WITH BORD BIA TO HELP PROMOTE #LAMBTRYITLOVEIT, A CAMPAIGN HIGHLIGHTING THE BENEFITS OF COOKING WITH EUROPEAN LAMB. FOR MORE RECIPE INSPIRATION, VISIT TRYLAMB.IE OR FOLLOW @TRYLAMB ON FACEBOOK AND INSTAGRAM.