Recipe

Lamb Stew with Couscous

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Lamb Stew with Couscous

Lamb neck steaks, carrots, tomatoes and green beans in a white wine stew.




Ingredients to serve 2

  • 300g x lamb neck steaks
  • 2 x carrots
  • ½ x onion – peel and slice finely
  • ½ tbsp x flour
  • 75ml x white wine
  • 2 tsp x chicken stock granules
  • 1 cup x boiling water
  • ½ tin x chopped tomatoes
  • 100g x green beans – slice into 3cm lengths
  • ½ cup x couscous
  • 1 cup x boiling water
  • 5g x fresh parsley – chop finely
  • olive oil, cling film (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 600g x lamb neck steaks
  • 4 x carrots
  • 1 x onion – peel and slice finely
  • 1 tbsp x flour
  • 125ml x white wine
  • 4 tsp x chicken stock granules
  • 2 cups x boiling water
  • 1 tin x chopped tomatoes
  • 200g x green beans – slice into 3cm lengths
  • 1 cup x couscous
  • 2 cups x boiling water
  • 10g x fresh parsley – chop finely
  • olive oil, cling film (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Make the chicken stock by adding the chicken stock granules to the boiling water (see quantities above). Mix well and set aside.

Step 3

Cut the carrots into matchsticks. Here’s how: peel the carrots. Cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick (5mm wide).

Step 4

Cut the lamb steaks into 2cm cubes. Season well with salt and pepper.

Step 5

Place a large saucepan on medium to high heat. When hot, add a few glugs of olive oil and the lamb cubes. Pan fry for 5 minutes until brown but still slightly pink inside. Transfer to a plate

Step 6

Add the carrots and onion to the pot. Sauté for 5 minutes, then add the flour and stir for a minute. Turn the heat up to high and add the wine and cook for another minute, stirring all the time.