Tunisian Lamb Couscous


900g/2lb Shoulder or leg of Lamb, cubed
2 Large Onions, chopped
4 tbsp Olive Oil 
2 tbsp Tomato Paste
2 teasp Harissa (or more to taste)
3 Garlic Cloves, crushed
2 small Capsicums (sweet pepper), chopped 
2 Turnips, chopped 
4 Carrots, chopped
400g/14oz Potatoes, diced

To serve
400g/14oz Couscous, cooked 
Freshly chopped Parsley 
2 Lemons, cut into wedges


1. Heat the oil in a large saucepan, add the lamb and onions and brown on all sides. 

2. Add the tomato paste and Harissa and cook for 5 minutes stirring constantly. 

3. Add the peppers mixing well then reduce heat and simmer for 15 minutes.

4. Add the remaining vegetables plus enough water to cover by 7.5cm/3 inches and continue to cook for a further 1 hour. 

5. Serve over the cooked couscous garnished with the chopped parsley and lemon wedges. 


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