Lamb and vegetable stew with couscous

Serves 4

1kg boned leg of lamb, cut into pieces

1tsp ground ginger

1tsp ground cumin

1tbsp salt

6tbsp olive oil

1 large onion, peeled and finely sliced

2 large carrots, peeled and finely chopped

3 fresh sage leaves

1 cinnamon stick 1tsp black peppercorns

1 lamb stock cube

2 courgettes, trimmed and sliced

1 large aubergine, trimmed and cut into 2cm pieces

3 large potatoes, peeled and cut into 2cm pieces

1 x 400g tin chickpeas, drained and rinsed

400g couscous

1tbsp butter

800ml chicken stock, boiling

A handful of chopped fresh coriander and parsley, to garnish

1 Prepare the lamb: Rub the lamb pieces with the ginger, cumin and salt. Place a large pan over a high heat and add 2tbsp of the olive oil. Sear the meat all over then set aside.

2 Heat another tbsp of the oil in the pan and fry the onion and carrots over a medium heat for 5 mins, or until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in 500ml of water and add the stock cube. Bring to the boil, then cover and gently simmer for 45 minutes.

3 Prepare the vegetables: Heat half the remaining oil in a pan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining oil to the pan and fry the aubergine until tender, then add to the courgette.

4 When the lamb has been cooking for 45 minutes, add the potatoes and cook for a further 15 mins.

5 Finally, stir in the courgette, aubergine and the chickpeas. Cook for another 15 minutes.

6 Make the couscous: Place it in a large, heat-proof bowl with the butter. Pour the boiling stock over the top, stir with a fork, and then leave for 5 mins, or until the stock has been absorbed.

7 Serve the stew with the couscous on a platter alongside, garnished with fresh herbs.