Serves 4
This recipe uses cholesterol-reducing spread instead of butter and the addition of prunes and almonds means you are looking after your insides big-time.
You’ll need:
2 tablespoons rice bran oil
1/2 cup sliced almonds
1kg lean lamb, cut into large pieces
2 cloves garlic, crushed
1 large onion, finely chopped
1 cinnamon stick
2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon paprika
250g pitted prunes
2 cups water
11/2 cups couscous (or Ceres Quinoa)
11/4 cups vegetable stock
10 g (2 teaspoons) Flora or Rice bran oil spread
How to:
Step 1: Heat oil in a saucepan, add the almonds and stir until golden, remove and set aside.
Step 2: Add lamb to the saucepan and brown in batches. Return lamb to the pan, add garlic, onion and cinnamon stick. Stir in the cumin, coriander, paprika and cook for 1 minute. Add the prunes and water and bring to the boil. Reduce heat, cover and simmer gently for 50 minutes or until the lamb is tender, stirring occasionally. In the meantime, place couscous into a bowl. Bring stock to the boil and pour over the couscous. Allow to stand until all the liquid is absorbed. Stir in the Alfa One rice bran oil spread.
Step 3: Serve lamb with couscous, sprinkled with almonds and accompanied by a green salad or steamed carrots, asparagus and zucchini with a liberal dollop of delicious Lisa’s Moroccan hummus.