- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Serving: Serves 04-06
Sweet Lamb Casserole on Couscous
A delicious and hearty meal with lovely subtle flavours that are perfect for the approaching cooler nights. Leftover casserole is also great in pies or pasties. Not a fan of couscous? This is also delicious served on top of creamy, buttery mashed potato.
Recipe Tester Feedback: “Perfect for a winter's night! I loved being able to throw everything in the thermo mixer and get on with other jobs while it was cooking. Simple, but very flavoursome." - Annie
No: Dairy / Egg / Nuts
Contains: Gluten
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Cooking Time 1 hour
Serves 4-6
Cannot be frozen
Ingredients
- onion - 1, large, peeled and quartered
- garlic cloves - 2, peeled
- fresh parsley - handful, chopped
- olive oil - 30g
- diced lamb - 600g
- sweet potato - 600g, diced into 1-2cm cubes
- carrot - 200g, diced into 1-2cm cubes
- dates - 6, pitted
- cinnamon - 2 tsp, ground
- tinned tomatoes - 400g, diced
- Worcestershire sauce - 40g (*ensure GF if required)
- water - 60g
- vegetable stock - 25g, paste
- couscous - 240g, rinsed well (*omit for GF)
- salt
- pepper
- Alternate serving suggestions:
- potato - mashed (*can use this instead of couscous for GF)
Method
- Add the peeled and quartered onion (1), peeled garlic cloves (2) and chopped parsley (handful) to the bowl. Chop Speed 5.5 / 2 seconds. Scrape down sides.
- Add the olive oil (30g) to the bowl. Program 4 minutes / 100C / Reverse+Stirring Speed.
- Add the diced lamb (600g), diced sweet potato (600g), diced carrots (200g), pitted dates (6), ground cinnamon (2 tsp), diced tomatoes (400g tin), Worcestershire sauce (40g), water (60g) and vegetable stock paste (25g) to the bowl. It should be a tight fit. Program 30 minutes / 90C / Reverse+Stirring Speed, measuring cap on.
- After cooking, carefully remove the lid and gently stir the casserole.
- Place a wet, scrunched up piece of baking paper into the lower dish of the steaming attachment. Place the rinsed couscous (240g) on top of the baking paper.
- Set the steaming attachment in place. Program 20 minutes / Steaming Temperature / Reverse+Stirring Speed.
- Carefully remove the couscous from the mixer. Fluff with a fork.
- Serve the casserole over couscous. Add salt and pepper to taste.
- Enjoy!
Make your own!
* Make your own Worcestershire sauce with the Worcestershire Sauce recipe from The Make Your Own Subscriber Bonus Issue.
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Subscriber Bonus Issue.
