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familyga eing

FAMILY

gathering

Large family gatherings, whether for a Holy Communion, baby naming
celebrations or milestone birthdays, can seem daunting until you try
Erica Ryan’s stress-free big family menus.

Herby couscous Moroccan lamb stew

SERVES 6 SERVES 6

2 tablespoons olive oil 1 to 2 tablespoons olive oil Heat 1 tablespoon of the oil in a casserole set over a
350g couscous 750g diced stewing lamb medium heat. Brown the lamb in batches and set aside.
salt and pepper 1 large onion, chopped In the same pot, fry o the onion until soft, then add the
350ml boiling water 2 garlic cloves, chopped garlic and spices and cook for another 2 to 3 minutes.
1 tablespoon chopped fresh coriander 2 teaspoons ground cumin Put the meat back in and add the tomatoes, chicken
1 tablespoon chopped fresh mint ½ teaspoon cayenne pepper stock and a little water if needed to cover the meat.
or chilli fl akes Season with salt and pepper. Bring to the boil, then
Heat the olive oil in a pot over a low heat and ½ teaspoon ground reduce the heat and simmer for about 45 minutes,
add the couscous. Season with a little salt cinnamon stirring occasionally.
and pepper and toast the couscous for 1 to 2 2 x 400g tins of chopped
minutes. Remove from the heat and pour over tomatoes Add the chickpeas and apricots to the pot and cook
the boiling water. Stir quickly, put the lid on 500ml chicken stock for a further 20 to 30 minutes, until the lamb is tender.
and allow to sit for 10 minutes. salt and pepper Reduce the sauce if needed and check the seasoning.
1 x 400g tin of chickpeas, Garnish with chopped fresh coriander before serving
Using a fork, break up the clump of couscous drained and rinsed with the herby couscous.
until the grains are u y. Just before serving, 100g ready-to-eat dried
fold in the fresh herbs. apricots, cut into quarters
chopped fresh coriander, to
garnish

48 | FRESH SPRING 2017

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