Name: Lamb with fig couscous
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 2 tablespoon vegetable or olive oil; 1 large brown onion, halved, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground paprika; 4 150 g lamb shoulder chops; 1 tablespoon honey; 1 1/2 cup boiling chicken stock; 1 cup couscous; 1/3 cup frozen peas, thawed; 50 gram dried figs, thinly sliced; 2 teaspoon finely grated lemon zest; 1/3 cup coriander leaves, plus extra, to serve

Ingredients

2 tablespoon vegetable or olive oil

1 large brown onion, halved, thinly sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground paprika

4 150 g lamb shoulder chops

1 tablespoon honey

1 1/2 cup boiling chicken stock

1 cup couscous

1/3 cup frozen peas, thawed

50 gram dried figs, thinly sliced

2 teaspoon finely grated lemon zest

1/3 cup coriander leaves, plus extra, to serve

Method

1.Heat 1 1/2 tablespoons of the oil in a large frying pan over moderately high heat. Add onion; cook and stir for 5 minutes or until soft. Add cumin, coriander, paprika and lamb. Cook lamb for 2 minutes each side or until browned.

2.Add honey and 1/2 cup of the stock to pan; bring to the boil. Reduce heat; simmer. covered, for 25-30 minutes or until lamb is tender.

3.Transfer half the mixture to a heatproof bowl for Lamb Pot Pies chill or freeze.

4.Meanwhile, place couscous and peas in a medium heatproof bowl; stir in remaining stock and oil. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add fig,zest and coriander; toss to combine.

5.Spoon couscous onto serving plates. Top with lamb mixture. Serve sprinkled with extra coriander.

Lamb Pot Pies: Preheat oven to 200°C/180°C fan forced. Remove meat from reserved chops; cut into 3cm pieces. Place in a bowl. Blend 2 teaspoons cornflour with 1/4 cup hot chicken stock; add to lamb. Add 1 cup par-cooked kumara (orange sweet potato) cubes and 1 cup frozen peas. Stir to combine. Spoon mixture into 2 x 1 1/4-cup ovenproof dishes. Cut 2 x 10cm discs from 2 sheets of frozen puff pastry; place over each pie, pressing clown edges. Place on a baking tray. Bake for 20-25 minutes or until puffed and golden. Gluten free :Serve with rice instead of couscous. Use boned shoulder chops or forequarter if unavailable.Use a Moroccan spice mix instead of spices. Makes 4 portions
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%