Lamb Stew

1 tbsp cumin seeds
1 tbsp  coriander seeds
1 teaspoon fennel seeds
3 small red  chillis
extra virgin olive oil
1 bunch of fresh rosemary
10 cm piece of ginger
5 sweet potatoes
2 red onions
5 cloves of garlic
5 small quality lamb neck fillets
10 ripe plum tomatoes
2 cinnamon stick
1 /2 bunch of fresh coriander
4 tbsp fat free natural yogurt
3 bay leaves
10 dried apricots
300 gm couscous
red or white wine vinegar

  1. Preheat the panggangan to 200°C
  2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillis. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  4. Peel and chop the sweet potatoes into 3 cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  5. Heat a little oil in a large ovenproof pan or roasting tray over a medium high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  6. Add the sweet potato mixture to the pan and fry for around 4 min., or until the onions are slightly soft.
  7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated panggangan for 1 hour 15 min.
  9. Cover the couscous with 250 ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the panggangan for 5 min. to steam.
  10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yogurt.