10 minutes
1 hour 30 minutes
Serves 4
Ingredients
500g/1lb Scotch Lamb neck fillet
15ml/1tbsp olive oil
1 large onion, chopped
30ml/2tbsp harissa paste
1 (410g) can chopped tomatoes
300ml/1/2pt lamb or vegetable stock
1 (410g) can chick peas, drained
Salt and freshly ground black pepper
175g/6oz cous cous
15ml/1tbsp olive oil
Zest and juice 1 lemon
45ml/3tbsp chopped fresh coriander
Cooking Method
Cook’s tip:
If you prefer you can bake the lamb in an ovenproof casserole at 170oC/Fan 150oC/325oF/Gas Mark 3 for 1 1/2hrs. Add the chick peas and return to the oven, uncovered for a further 15 mins.