1lb 2oz(500g) of pumpkin, skinned, de-seeded & cut into 1 inch cubes 12oz(350g) of lean lamb, 1 inch cubes 3oz(100g) of tinned chick peas, drained 9oz(250g) of couscous 2˝oz(80g) of raisins 4-5 spring onions, thinly sliced Juice of 1 lemon 1˝ pints(30 fl-oz) of lamb stock 1 tsp of turmeric 1 tsp of ground cinnamon 1 tbsp of olive oil 1 tbsp of fresh coriander, chopped
Before starting the cooking process it's a good idea to get all your ingredients prepared first. First take your raisins and place them in some boiled water for 15 minutes, this will re-hydrate them and make them nice and plump.
Meanwhile chop your pumpkin and lamb into cubes and put them to one side, keeping them separate. Next prepare your dry ingredients and keep them nearby.
The lamb stock should be boiling when you add it to the couscous so don't prepare it too early.
Start the cooking process by placing a large non-stick pan over a low/moderate heat then add the olive oil and heat it through. Next add the lamb and fry it for 8-10 minutes until it's tender and starting to colour. Remove the lamb chunks from the pan and put to one side, cover and keep warm.
Next add the pumpkin to the same pan and sauté over a low heat half-covered for 12-14 minutes until just tender. Meanwhile add the couscous, turmeric, cinnamon, chick peas, raisins and some seasoning to a large bowl and combine.
The couscous will take 3-5 minutes to absorb all of the lamb stock so try to time it so that the couscous is ready at the same time as the pumpkin is just cooked.
When the timing is right add the boiling lamb stock to the couscous and allow it to absorb. When the stock is fully absorbed fluff it up with a fork, then add the lamb, pumpkin and spring onions. Check the seasoning and alter if required.
Then simply add the lemon juice & coriander, combine and serve while hot.
