LAMB CASSEROLE WITH COUSCOUS

Lamb casserole with couscous image

Provided by Ramona's Cuisine -

Time 55m

Number Of Ingredients 16

350 g couscous
400 g lamb meat (ideally on the bone)
1/4 butternut squash
4 sticks celery
150 g lentils (or canned chickpeas)
4 carrots
2 courgettes (zucchini)
1 parsnip
150 g beans (green)
1 small leek
2 tsp tomato puree
400 g tomatoes (chopped)
1 tbsp paprika
2 tsp couscous powder (mix)
2 tsp salt
pepper (freshly ground) to taste

Steps:

1. Wash cut and cook the meat with some salt and spices for 30-40 minutes covered in a standard pot.
2. Wash and chop all veggies and set aside.
3. Cook the couscous as per pack instructions. Ideally is to steam it but for quickness I put the desired couscous in a bowl, mix it with some salt and pepper and pour boiling water over to cover it about two fingers above the level of the dry couscous. Cover with a plate and set aside for at least 20 minutes.
4. Add the chickpeas or the lentils to the meat along with the vegetables. Add some salt pepper and the spices. Cook for another 10 min and then add the tomato paste and the chopped tomatoes and cook for 20-30 minutes more. If you are using a pressure cooker to make this dish, put everything in at once (meat, lentils/chickpeas and veggies cover and cook for 30 minutes, depends really on the meat cut but lamb is tender so 30' should be suffice. If it is mutton or beef which can also be used, you can cook into two sessions, first cook meat alone and then the rest. I would not cook the veggies for longer than 30 min as they would just get murdered.
5. Chop some parsley or coriander and add at the end.