Here at pocketnannies we love creating a variety of foods for our charges as well as sharing them with you all too. Not being afraid of trying new things and being confident with flavours we’ve been able to change a number of family’s eating habits and show them how easy it can be to cook meals for the whole family that aren’t specifically child orientated. This one is definitely one of them, you need to try it, it’s delish!!
Also, what I think is important to highlight here at pocketnannies is that when we cook, it’s real. Many of our recipes can be altered to any preference/what you have in the cupboard. We know how tight for time families are so we always try and publish recipes that are quick but scrummy to make; and, things do go wrong for us too! You only have to scroll to the bottom of our Apple Crisps post to find that out! On with the recipe….
Ingredients – for 4 people
- One carrot
- One medium onion
- 4 lamb steaks
- 1tbsp olive oil
- handful of raisins, dried apricots and almonds
- 180g couscous
- 200ml chicken stock
- 4 mushrooms
- One courgette (not pictured – last min decision!)
- 400g chickpeas – which I didn’t have but found a tin of mixed beans in the cupboard. Worked perfectly, if not better!
- tomato puree
- garlic granules (or chop up a clove!)
- cumin seeds
Start by chopping all your veg into small pieces and put to one side. Next you need to make the flavoursome paste. Put a large teaspoon of paprike, oregano, tarragon, garlic (granules), cumin seeds and salt and pepper into a pestal and mortar and grind as much as possible into powder. At least make sure the cumin seeds are broken up. Tip spices into a small bowl, add 3tbsp of tomato puree and mix.
Now, heat up the oil in a large frying pan (everything will be in it eventually). Pub the paste over the lamb steaks on one side and put steaks in pan paste side down. Rub paste on other side of steaks using half of the paste in total. Fry the steaks for about 3 minutes each side whilst adding in all the veg too to start softening.
Take the meat out and set aside briefly. Add in the dried fruits and nuts, couscous and beans with the rest of the paste and coat it all. Now add the stock, giving it a good stir too, making sure anything that may have caught on the bottom is lifted. Put the lamg back in and cover for 10mins. You may need to add another 100ml of hot water, and keep your eye on it, it can catch quickly. Its ready when couscous has cooked and soaked up all the liquid.
Serve, and enjoy!