Healthy Lamb Curry with Couscous
Couscous is a tasty alternative to rice, and it goes so well with this tasty lamb curry. Tomatoes, spices, onions and lamb cook together to create a rich and aromatic curry to soak into a small bed of soft couscous. Great for the freezer!
Serves: 6
Container: you will need 6 airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 650
- Fat: 29 grams
- Protein: 43 grams
- Carbs: 52 grams
Ingredients:
- Olive oil
- 2 onions roughly chopped
- 1 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. dried cumin
- 1 tsp. dried coriander
- ½ tsp. cinnamon
- 20 oz. lamb steak (leg steak works great), cut into cubes
- 2 cups (16fl oz.) lamb stock
- 2 cans (14 oz.) chopped tomatoes
- Salt and pepper, to taste
- 2 cups dried couscous
Method:
- Drizzle some olive oil into a large frying pan or pot and place over a medium heat.
- Add the onions, turmeric, chili powder, cumin, coriander and cinnamon and heat until the onions are soft.
- Add the lamb cubes and stir to coat in spices and onions, sauté for a couple of minutes to brown the meat.
- Add the lamb stock, tomatoes, salt and pepper, stir to combine.
- Place the lid onto the pot or pan and allow it to simmer over a low heat for about 25 minutes until the lamb is cooked and the curry sauce is rich and beginning to thicken.
- While the curry cooks, prepare the couscous: place the dried couscous into a bowl and pour 2 and a half cups of boiling water over, cover the bowl and leave for about 5 minutes until the couscous is soft.
- Uncover the couscous and add a pinch of salt and pepper, use a fork to fluff the couscous and then divide it between your 6 containers.
- Divide the lamb curry between the containers and spoon it on top of the couscous, cover and place into the fridge or freezer to store until needed!
