Couscous with Stewed Lamb
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Couscous |
| 500 | g | Lamb, Shoulder, Diced |
| 25 | g | KNORR Garlic |
| 1 | l | KNORR Demi-Glace 3x12L |
| 125 | g | Raisins |
| 250 | g | Celery , Diced |
| 250 | g | Leeks , Diced |
| 250 | g | Onions , Finely Diced |
| 250 | g | Carrots , Diced |
| 60 | g | Peas |
| 60 | g | Chickpea |
| 125 | g | KNORR Tomato Pronto |
| 1 | tsp | Pepper , Paprika |
| 1 | l | KNORR Chicken Bouillon |
Preparation
1. Soak the couscous in warm chicken bouillon for 10 mins.
2. Fry off the lamb until sealed and brown.
3. Sweat off all the vegetables with the garlic paste.
4. Add in the lamb and the chickpea and cover with demi glace.
5. Bring to the boil and simmer for 1 hour.
6. Drain the couscous and place in a fine strainer.
7. Reheat in a steamer or place strainer over the stew pot and cover with lid.
8. Add the tomato pronto, peas and raisins and season with paprika before serving.
9. Serve the couscous and stew in separate bowls.
