Lamb Couscous


  • 200g lamb shank
  • 80g onion, chopped
  • 20g garlic, crushed
  • 30ml olive oil
  • 40g tomato paste
  • 30g baby marrow
  • 40g carrots, medium
  • 50g potatoes, chopped into wedges
  • 2 red chillis, whole
  • 20g parsley, chopped
  • 80g couscous
  • 20g pine nuts
  • salt & pepper


  • Marinade lamb shank with salt , pepper and olive oil then sear in hot pan with olive oil , and set aside.
  • Heat some oil in a thick bottom pan and sauté the onion and garlic, Add lamb shank and stir. Add tomato paste and some water and stir. 
  • Add potato wedges, cook for a further 5 mins then add carrots and baby marrow wedges. 
  • Season and leave to cook, stirring occasionally until lamb is tender and vegetables are cooked through.
  • Place couscous in a tray with some salted water and olive oil. And rub in with your hands. Place the tray in an oven of 100C to steam for 10 mins.
  • Remove, fluff up with a fork and mix with pine nuts.
  • To serve, arrange lamb shank on a bed of couscous with vegetables and sprinkle with some chopped parsley. Sauce from the lamb can be served separately in a bowl with some vegetables.

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