Ingredients

450g (15.8oz) lamb
3 tbsp of olive oil
2 onions sliced
4 small carrots chopped

1 green pepper deseeded cut into small chunks
2 garlic cloves
400g (14.1oz) tin tomatoes
2 tsp of light muscovado sugar
1 tsp of ground turmeric
1 tsp coriander
1 tsp cumin
1 tsp chilli powder

pitted dates chopped
300g (10.5oz) instant couscous
2 tsp of veg bouillon powder
425ml (14.3fl oz) boiling water
salt & pepper

Note (serves 6)

Please note: this recipe requires cooking on the hob at the start.

Method

1.Season lamb, heat oil and fry lamb on hob until browned. Transfer to casserole dish.

2.Add onion, carrot & green pepper to frying pan for 5 minutes to soften. Stir in garlic, tomatoes, sugar and spices. Season to taste. Bring to boil, put into casserole dish, cover with tin foil and place on low rack of the Halogen Oven.

3.Set temperature to 200°C (400°F), cook for 45 minutes or until lamb cooked & tender.

4.Meanwhile towards end of cooking time put couscous into a bowl, mix in bouillon, pour in boiling water and allow to stand for approx 10 minutes or until water has been absorbed. Fluff couscous with fork and serve with lamb.