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Fruity Lamb and Pepper Couscous

ingredients

serves: 4
675 g (1 1 /2 lb) lean boneless lamb
8 oz (225 g) couscous
1 red onion
2 red peppers
1 medium aubergine (egg plant)
2 tsp mild curry powder
1 pint (600 ml) vegetable stock
1/2 cup (100 g) 4 oz dried apricots
4 tsp corn flour (corn starch)
3 tbsp vegetable oil
salt and freshly ground pepper
4 tbsp coriander, freshly chopped

method

1. Peel and slice the onion. Halve, deseed and slice the peppers. Trim the aubergine, cut in half lengthwise and slice thickly. Trim the lamb of any excess fat and cut into 2.5 cm (1 inch) pieces.

2. In a large saucepan, heat the oil with the curry powder and gently fry the lamb and vegetables for 10 minutes until lightly golden and sealed all over.

3. Pour in the stock, bring to the boil, cover and simmer for 30 minutes. Add the apricots and continue to simmer for a further 10 minutes.

4. Blend the cornflour with 3 tbsp cold water and stir into the saucepan. Simmer for 2 - 3 minutes until clear and thickened.

5. Meanwhile, just before the end of cooking time, soak the couscous according to the manufacturer's instructions.

6. Stir in the chopped coriander, forking through to loosen the grains.

to serve

Pile the couscous on to 4 warmed serving plates, and ladle the lamb and vegetable mixture on top.

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