- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Quarter teaspoon ground turmeric
- 2 table spoons seasoned flour
- 1kg diced leg of lamb
- Olive oil
- 1 onion diced
- 3 cloves garlic
- 1 red chilli
- 6cm fresh ginger
- 1 dessert spoon treacle
- Handful sultanas
- Tin copped toms
- 50g flaked almonds
- 250g couscous
- 400g finely diced carrot, parsnip & Turnip
- Preheat oven to 180C, Gas mark 4
- Fry the meat in batches
- Sauté the onion
- Add Garlic, chilli, ginger and coriander stalks
- Add the lamb
- Add the dry ingredients
- Add tomatoes and water to cover
- Place in oven for 1 hour or until cooked
- Toast flaked almonds until golden
- Cook couscous
- Blanch veg
- combine with couscous
- Serve , scatter almonds over top.