Orange lamb with cous­cous and al­monds

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 45 min­utes Serves: 4 In­gre­di­ents 2 tbsp olive oil 1 kg diced lamb 1 tsp each cin­na­mon, cumin and gin­ger 2 cloves gar­lic, crushed 1 onion, peeled and sliced 2 cups wa­ter or stock 4 large pota­toes, peeled and cut into thick slices Juice and rind of an orange 1⁄2 cup seeded prunes, chopped Few sprigs of fresh co­rian­der Chopped toasted al­monds 2 cups cous­cous, cooked, to serve


Heat oil, add lamb and spices. Cook un­til lamb is browned. Re­move and add onion and gar­lic to the pan, cook un­til soft. Add wa­ter, pota­toes, orange rind and lamb. Sim­mer un­til lamb is ten­der, about 30 min­utes. Add orange juice and prunes. Stir through. Serve on cous­cous with nuts and co­rian­der.

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