GOOD FOR YOU BECAUSE ... couscous, a side ingredient in the recipe, is a fibre which promotes good digestion thanks to it being a prebiotic.
This meal can be vegetarian - just take out the meat, add in a further can of chick peas and use vegeable stock.
2 tablespoons olive oil
2 tablespoons black pepper
2 tablespoons garlic granules
2 tablespoons dried herbs
2 tablespoons cinnamon granules
2 tablespoons cumin granules
2 tablesppons coriander granules
2 tablespoons ginger granules
1 teaspoon salt
600g lamb boneless shoulder, trimmed of fat and cubed
1 red onion peeled and sliced
12 cherry tomatoes washed and halved
1 red pepper deseeded, washed and sliced
1 yellow pepper deseeded, washed and sliced
1 courgette washed and sliced
1 x 400g can chopped tomatoes
Squirt of tomato puree
500 ml lamb stock or if you are making without the lamb 500 ml vegetable stock
1 x 400g can chick peas
2 tablespoons honey
Juice from 1 lemon
12 green olives (for decoration)
1. Drizzle the olive oil into a casserole and warm through for 2-3 minutes. Season with salt and pepper, garlic granules, dried herbs, cinnamon, cumin, coriander and ginger. Add the lamb in batches; fry until brown on both sides and transfer to a plate. Once all the lamb is cooked cover the plate over.
2. Sauté the onion in the casserole; add the cherry tomatoes, red pepper, yellow pepper and courgette.
3. Pour in the canned tomatoes, then add the tomato puree, stock and chick peas. Stir in the honey, lemon juice and transfer the lamb back to the casserole. Bring to the boil, then, simmer for 30 minutes.
4. After simmering the casserole for 20 minutes, cook the couscous as per the packet's instructions.
5. Sprinkle the olives over the casserole and serve with the couscous.