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Ingredients

• 450 g (1 lb) lean boneless lamb, cut into chunks
• 340 g (12 oz) mushrooms, sliced
• 1 onion, thinly sliced
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 2 celery sticks, sliced
• ¼ tsp freshly grated nutmeg
• 500 ml (17 fl oz) strong brown ale
• 1 can chopped tomatoes, about 400 g
• 150 ml (5 fl oz) lamb or chicken stock, preferably home-made
• 150 g (5½ oz) ready-to-eat dried apricots, halved
• salt and pepper
• 2 tbsp chopped parsley to garnish
• Minted couscous with cabbage
• 750 ml (1¼ pints) boiling vegetable stock, preferably home-made light
• 450 g (1 lb) green cabbage, such as Savoy, finely shredded
• 340 g (12 oz) couscous
• 4 tbsp chopped fresh mint

Description

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

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