Leftover Moroccan Style Lamb And Beef Spicy Cous Cous

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 100 g roast lamb (leftover from a lamb roast)
• 200 g grams carrots (chunky chopped)
• 100 g onions, sliced (1 onion)
• 100 g spring onions (chunky sliced)
• 300 g stewing beef
• 100 g celery
• 300 g plum tomatoes
• 2 tablespoons of african dry rub seasonings (see recipe)
• 1 beef stock cube
• 200 ml water
• 50 g raisins
• 50 g dried apricots (chopped)
• 1 cup red wine
• 100 g couscous

Recipe

• 1 soak you raisins and apricots in the red wine for about an hour.
• 2 heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
• 3 add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . top with water cover with lid.
• 4 put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
• 5 half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
• 6 serve with a squeeze of lemon or flaked almonds etc on top- i cant do this cos im allergic to nuts but ive heard its nice.