| Serves: 2 Ingredients: 175g neck fillet of lamb, trimmed weight salt and freshly ground black pepper 5ml spoon olive oil 1 small onion, roughly chopped 1 lamb stock cube 300ml water 5ml spoon tomato puree 3 whole cloves garlic, peeled 5ml spoon cumin seeds 110g pack coriander and lemon couscous 2 x 5ml spoons freshly chopped mint Method: Preheat the oven to 190°C, 375°F, Gas Mark 5. Cut the meat into 2cm pieces and season. Heat the oil in a frying pan. Brown the meat on both sides then remove the pan from the heat. Place the meat into an ovenproof dish with the onion, crumbled stock cube, water, tomato puree and garlic. Cover the dish and place into the preheated oven for 45 minutes. Five minutes before the meat is ready, prepare the couscous. Remove the meat from the oven. Heat the cumin seeds in a frying pan over a moderate heat for 30 seconds. Add the meat and half the cooking liquid, then add the couscous and chopped mint. |