A bit of spice and food inspired by Morocco to warm people up on these insanely cold days
Serves : 2
Prep Time: 10 minutes
Cooking Time : 25 minutes
2-3 lamb steaks, diced
1 tsp paprika
1.5 tsp ground cinnamon
400g chopped tomatoes
1 clove of garlic, finely chopped
1 lamb stock
1 tbsp of harrisa paste
1 tbsp of olive oil
Add oil to a pan and heat the pan
Cook the lamb well on all sides until brown.
Tip in the spices, then fry for a minute.
Pour in the chopped tomatoes and garlic and bring to the boil
Simmer gently, with a lid on, for 20 mins or until meat is tender.
Pour cous cous into a bowl, pour over lamb stock, cover and leave for 5 minutes
Meanwhile mix the harrisa paste and olive oil.
Fluff up the cous cous and stir in the harissa and oil