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Lamb With Raisins And Pine Nuts On Couscous

Recipe by Rachel Allen from Rachel's Favourite Food

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The fastest lamb dish I know. This is excellent served with the couscous for a main course. It is also amazing put into a hot pitta bread with some yoghurt and some coriander, mint salsa and some lettuce. Great for a packed lunch, as it is quite dry and won’t go everywhere. Good hot or just at room temperature.

Serves 3 to 6

Ingredients

2 teaspoons sunflower oil
450 g diced lamb all fat removed
salt & pepper
1 teaspoon cumin powder
1 teaspoon ground coriander
60 g pine nuts toasted
2 tablespoons hommus . see my recipe
2 teaspoons fresh coriander chopped

Couscous with Mint

250 g cous cous
2 tablespoons olive oil
300 ml boiling water or vegetable stock
salt & pepper
2 tablespoons chopped mint

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Method

Heat the oil in a hot pan, toss in the meat and season with salt and pepper.
Add the cumin and coriander,and cook over a high heat for 4 or 5 mins, then add the pinenuts, hummus, raisins and chopped fresh coriander.
Stir to mix and let simmer for one minute.
Season to taste.

Couscous with Mint

Preheat an oven to 180c.
Put the couscous into a heatproof bowl and pour in the olive oil and rub it in with your fingers
Stir in the water or stock and cover the bowl with tin foil or a pyrex plate
Put into the oven for 10 mins or until hot.
Add chopped mint and season to taste.

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Recipe Rating

What do you think?

PaUL February 2012

An incredibly stupid recipe: as if cooking the lamb, as is enjoined on us (see 3 under method)for one minute is sufficient. And these people want to be paid for this ...!!!

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Mish March 2010

A yummy alternative if you've got some lamb that you want to do something different with. Very quick and easy too. Note: the Ingredients doesn't list the raisins, although the recipe calls for them! We add approx a few tablespoons.

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