Ingredients
• 2 tablespoons olive oil
• 1.5kg diced lamb
• 2 medium brown onions, chopped
• 2 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, crushed
• 2 cups beef stock
• 2 x 400g cans diced tomatoes
• 500g orange sweet potato, peeled, cut into 2cm pieces
• 250g cauliflower florets
• 1 1/2 cups couscous
• 20g butter, chopped
• 1 1/2 cups boiling water
• 1/4 cup chopped fresh flat-leaf parsley leaves
Method
1. Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any juices to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
3.Add sweet potato. Cook for 10 minutes or until almost tender. Add cauliflower. Cook for 10 minutes or until tender. Season.
4. Place couscous and butter in a large heatproof bowl. Stir in boiling water. Cover. Set aside for 5 minutes. Using a fork, fluff to separate grains.
5. Serve half the casserole spooned over couscous and sprinkled with parsley. Allow remaining casserole to cool. Spoon into an airtight container. Refrigerate until required (see Lamb korma related recipe).
