Difficulty:
Preparation Time: 20 mins
Cooking Time: 40 mins
Serves: 6
Meal Occasion: Main course
Classification: CousCous
Region: Australia
Pasta Shape: CousCous
La Pasta Mushroom & Herb 120g
San Remo Reg No100 Large Instant Lasagna 250g
Artisan San Remo Cappelletti No554
Preparation Time: 20 mins
Cooking Time: 40 mins
Serves: 6
Meal Occasion: Main course
Classification: CousCous
Region: Australia
Pasta Shape: CousCous
| Substitute Shape: |
Ingredients
2 leeks, sliced
2 celery stalks, sliced
2 tablespoons oil
2 carrots, peeled & sliced
400g lamb fillet, cut into small cubes
1 onion, diced
2 tablespoons tomato paste, mixed into 1 cup water
50g raisins
600ml tomato puree
Salt & pepper
¾ teaspoon chilli powder, or to taste
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Method
- Heat oil in a medium saucepan, add onions and lamb.
- Stir over medium heat until lamb is brown, then add vegetables.
- Stir and cook for a further 5-7 minutes.
- Pour in tomato puree, water with paste and mix in raisins.
- Season with salt and pepper and stir in chilli powder.
- Stir well, cover with lid and simmer on low heat for 25-30 minutes, stirring occasionally.
- Make the couscous according to packet directions and turn out onto a large, warm serving plate.
- Make a well in the centre and fill with the lamb and vegetable stew. SERVES 4.
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