Ingredients
- 500 g lean boneless lamb, cut into chunks
- 350 g mushrooms, sliced
- 1 onion, thinly sliced
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 cloves garlic, crushed
- 2 carrots, sliced
- 2 stalks celery, sliced
- ¼ teaspoon freshly grated nutmeg
- 2 cups (500 ml) strong brown ale
- 1 can chopped tomatoes, about 400 g
- 150 ml chicken stock, preferably homemade
- 2 cups (150 g) dried apricots, halved
- salt
- pepper
- 2 tablespoons chopped fresh parsley to garnish
- 3 cups (750 ml) boiling vegetable stock, preferably homemade light
- 500 g green cabbage, such as Savoy, finely shredded
- 2 cups (370 g) couscous
- ⅓ cup (20 g) chopped fresh mint
Preparation
- 500 g lean boneless lamb, cut into chunks350 g mushrooms, sliced1 onion, thinly sliced2 bay leaves2 sprigs of fresh thyme2 cloves garlic, crushed2 carrots, sliced2 stalks celery, sliced¼ teaspoon freshly grated nutmeg2 cups (500 ml) strong brown ale1 can chopped tomatoes, about 400 g150 ml chicken stock, preferably homemade, 2 cups (150 g) dried apricots, halvedsalt and pepper2 tablespoons chopped fresh parsley to garnishMinted couscous with cabbage3 cups (750 ml) boiling vegetable stock, preferably homemade light, 500 g green cabbage, such as Savoy, finely shredded2 cups (370 g) couscous⅓ cup (20 g) chopped fresh mint
Serves 4
Preparation: 15 minutes, plus 12 hours marinating
Cooking: 2½ hours
Source: Soups & Casseroles
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