Lamb


 

Lamb Couscous

Lamb stew flavoured with garlic, Tabasco sauce, tomatoes, carrots and served with couscous.



Ingredients:

1 pound/ 450 g lamb for stew (1 inch/ 2.5 cm pieces)
¼ cup butter or margarine
1 onion, peeled and chopped
1 clove garlic, crushed
2 cups water
1 tsp salt
¼ tsp pepper
1 bay leaf
1 tbsp tomato paste
1 tsp Tabasco
12 tomatoes, peeled and sliced
3 carrots, pared and cut in pieces
½ cup green peas
½ pound/ 225 g couscous

Method:
Brown lamb in butter in a skillet. Add onion and garlic; cook 3 minutes. Turn contents of skillet into an electric cooker. Pour water into skillet; heat and stir to loosen browned particles. Add to cooker with salt, pepper, bay leaf, tomato paste, Tabasco, and vegetables; stir.
Cover and cook on High 3 – 4 hours.
Cook couscous following package directions. Serve with the lamb and vegetables.

Serves 6

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Rated 2.7/5 stars (1006 votes cast)