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Ingredients

• 450 g lean boneless lamb, cut into chunks
• 350 g mushrooms, sliced
• 1 onion, thinly sliced
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/4 teaspoon freshly grated nutmeg
• 2 cups strong brown ale
• 1 can (415 g) no-salt-added chopped tomatoes
• 150 ml reduced-salt lamb or chicken stock
• 150 g dried apricots, halved
• pepper to taste
• 2 tablespoons chopped parsley to garnish
• MINTED COUSCOUS:
• 3 cups boiling reduced-salt vegetable stock
• 450 g green cabbage, such as Savoy, finely shredded
• 350 g couscous
• 4 tablespoons chopped fresh mint

Description

Based On The Moroccan Way Of Stewing Meat With Fruit, Here Lamb Is Marinated With Mushrooms And Herbs, Then Cooked Slowly With Dried Apricots. Shredded Cabbage And Fresh Mint Enliven The Couscous Accompaniment.

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