Prep 20 mins
Cook 4 hrs
I used the leftovers from my pot roast lamb for this I removed the remaining meat from the bone of the lamb. You could make this with just beef but the remaining juice and fat from the roast lamb tastes nice in the stew, you can use lamb beef or whatever you wish in this. I cooked this in the same enamel pot I used for the lamb. If your not making this with leftovers you may want to add a tablespoon of olive oil to the mix. I used my fruity African spice rub in this please see recipe on zaar
- 0.22 lb roast lamb (Leftover from a lamb roast)
- 0.44 lb grams carrots (chunky chopped)
- 0.22 lb onions, sliced (1 onion)
- 0.22 lb spring onions (chunky sliced)
- 0.66 lb stewing beef
- 0.22 lb celery
- 0.66 lb plum tomatoes
- 2 tablespoons of african dry rub seasonings (see recipe)
- 1 beef stock cube
- 1 7⁄8 cup water
- 0.11 lb raisins
- 0.11 lb dried apricots (chopped)
- 1 cup red wine
- 0.22 lb couscous
- Soak you raisins and apricots In the red wine for about an hour.
- Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
- Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
- Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
- Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
- Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.