Eastern lamb with couscous recipe

A delicious lamb tagine that's tasty and wholesome for the whole family. You can let it simmer for one hour without much to do. It is economical at only £1.31 per person.

Ingredients

• 1 tbs sunflower oil
• About 350g (12oz) lean shoulder or leg of lamb, diced
• 1 onion, peeled and sliced
• 1 tsp each of ground cinnamon, cumin and turmeric
• 400ml (14fl oz) lamb or vegetable stock
• 1 red pepper, deseeded and roughly chopped
• 8 ready-to-eat dried apricots
• 410g can borlotti beans or chickpeas, drained and rinsed
• 1 tsp honey
• Grated zest and juice of ½ a lemon (use other half in the couscous, see below)

To serve:

• 175g (6oz) couscous
• Grated zest and juice of ½ a lemon
• A good handful of chopped fresh herbs, optional
• Salt and ground black pepper

Method

1. Heat the oil in a large pan. Add the lamb and onion in a single layer and cook over a high heat, turning it occasionally until the meat browns all over. Add the spices and cook for another min, stirring.
2. Pour in the stock. Bring to the boil. Add the red pepper and apricots and mix in well, then reduce the heat and simmer for 1 hour.
3. Add beans or chickpeas, honey and lemon zest and juice and cook for another 30 mins to an hour, until the lamb is tender.
4. Make up the couscous, according to pack instructions, stir in lemon zest and juice, chopped herbs and seasoning.