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Tunisian Lamb Couscous     HT MC Tunisian  100mins

Serves 4-6   Hot Lamb Vegetables Main Course Dairy free Eggless Tunisia Nth Africa North African

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.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Tunisian Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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