Directions:
- PREPARATION:
- 1. Heat the oil in a large flameproof casserole and brown the lamb in batches, removing to the side when done.
- 2. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so.
- 3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour.
- 4. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced ? you want plenty of rich sauce.
- 5. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4858.31 Kcal (20341 kJ) | ||
| Calories from fat | 1788.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 198.77g | 306% | |
|---|---|---|---|
| Cholesterol | 438mg | 146% | |
| Sodium | 2101.46mg | 88% | |
| Potassium | 8812.96mg | 188% | |
| Total Carbs | 512.07g | 171% | |
| Sugars | 103.33g | 413% | |
| Dietary Fiber | 69.91g | 280% | |
| Protein | 246.64g | 493% | |
| Vitamin C | 128mg | 213% | |
| Iron | 45.7mg | 254% | |
| Calcium | 729.4mg | 73% | |
| Amount Per 100 g | |||
| Calories | 200.1 Kcal (838 kJ) | ||
| Calories from fat | 73.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 306% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 146% | |
| Sodium | 86.55mg | 88% | |
| Potassium | 362.98mg | 188% | |
| Total Carbs | 21.09g | 171% | |
| Sugars | 4.26g | 413% | |
| Dietary Fiber | 2.88g | 280% | |
| Protein | 10.16g | 493% | |
| Vitamin C | 5.3mg | 213% | |
| Iron | 1.9mg | 254% | |
| Calcium | 30mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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