- 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)
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.
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.
Return the lamb to the casserole with the chopped tomatoes, stock and apricots and stir well.
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.
Meanwhile, prepare the couscous according to the pack instructions.
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.