RECIPES

Serves 4
Preparation Time 15 minutes
Cooking Time 1 hour

Ingredients:

2 tablespoons sunflower oil
1/2 cup blanched almonds
1kg lean lamb, cubed
2 cloves garlic, crushed
1 large onion, finely chopped
1 cinnamon stick
2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon paprika
250g pitted prunes
2 cups water
11/2 cups couscous
11/4 cups vegetable stock
10 g (2 teaspoons) Flora pro-activ
   Spread

Method:

Step 1: Heat oil in a saucepan, add the almonds and stir until golden, remove and set aside.

Step 2: Add lamb to the saucepan and brown in batches. Return lamb to the pan, add garlic, onion and cinnamon stick. Stir in the cumin, coriander, paprika and cook for 1 minute. Add the prunes and water and bring to the boil. Reduce heat, cover and simmer gently for 50 minutes or until the lamb is tender, stirring occasionally. In the meantime, place couscous into a bowl. Bring stock to the boil and pour over the couscous. Allow to stand until all the liquid is absorbed. Stir in the Flora pro-activ.

Step 3: Serve lamb with couscous, sprinkled with almonds and accompanied by steamed carrots, asparagus and zucchini.