Moroccan Lamb & Cous Cous

Ingredients

• ½ tablespoon olive oil
• 1 onion
• 1 clove garlic
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• 400g diced lamb
• 425g can chopped tomatoes
• 1 cup chicken stock
• 1 x 400g can chickpeas
• Juice of 1 lemon
• 4 cups baby spinach leaves

Cous Cous

• 1 cup cous cous
• 1 cup boiling water
• 2 tablespoons slivered almonds
• 2 tablespoons chopped coriander, to serve. 

Method

1. Finely chop onion. Crush garlic.
2. Heat oil in a frypan. Add onion and garlic and sauté until onion is tender. Stir in spices and cook for a further one minute.
3. Add lamb to frypan. Cook until browned.
4. Stir in tomatoes, stock, chickpeas and juice. Bring to boil and allow to simmer for 20 minutes or if using a slow cooker, allow to cook for 6-8 hours.
5. Place cous cous in a heat proof bowl. Stir in boiling water and allow to stand, covered, for 10 minutes.
6. Fluff the cous cous with a fork and stir in the almonds and coriander.
7. Stir baby spinach into the cooked lamb dish and allow to wilt.
8. Serve the lamb with the prepared cous cous and a sprinkle of chopped coriander .