• 2 tbsp olive oil
  • 260 g lamb neck fillet, cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • 200 g carrots, peeled and chopped
  • 200 g parsnips, peeled and chopped
  • 80 g dried red lentils
  • 1 tbsp tomato purée
  • 400 g carton chopped tomatoes
  • 500 ml vegetable stock with no added salt
  • 60 g ready-to eat apricots
  • 100 g couscous
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tsp harissa paste (optional)


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a large flameproof casserole on the hob and fry the lamb in batches, until browned all over. Remove from the casserole using a slotted spoon and set aside.

  2. 2

    Add the onion to the casserole and cook for about 5 mins until really softened, then add the chopped garlic and rosemary leaves and cook for a further min. Add the carrots, parsnips and lentils and stir well. Add the tomato purée and cook for a further min.

  3. 3

    Return the lamb to the casserole with the chopped tomatoes, stock and apricots and stir well.

  4. 4

    Cover with a lid and cook in the oven for 1 hour until the lamb is meltingly tender and the lentils are completely cooked to form a thickened sauce.

  5. 5

    Meanwhile, prepare the couscous according to the pack instructions.

  6. 6

    Ladle the casserole onto plates and serve with the couscous, a sprinkling of flat-leaf parsley and a teaspoon of harissa paste for extra spice, if you like.

Nutritional Details

Each serving provides
  • Energy 2433kj 581kcal 29%
  • Fat 22.0g 31%
  • Saturates 6.9g 35%
  • Sugars 23.8g 26%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 360kj/86kcal

Each serving provides

59.0g carbohydrate 12.8g fibre 30.4g protein

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