Serves 4

900 g lamb
1 large onion
olive oil
100 g tomato purée
1 large tomato
caraway
black pepper
curry
cayenne pepper
2-3 cloves of garlic
salt
1 pepper
1 small pumpkin
2 turnips
2 carrots
1 potato
water
1 leek
1-2 spring onions
parsley
wedges of lemon
couscous

Heat olive oil in a roaster. Cut the lamb into cubes and sear on all sides in the oil together with the chopped onions. Add tomato purée and heat for another 5 minutes. Add finely chopped tomato, diced pepper and cloves of garlic together with a pinch each of ground caraway, black pepper, curry, cayenne pepper and salt and braise for about 15 minutes with the lid on over a low heat.

Cut the leek (only the pale part), pumpkin, turnip, carrots and potato into small pieces and add to the roaster. Pour on sufficient water to cover the vegetables. Cook over a low heat until the meat and vegetables are soft. Garnish with chopped spring onions, parsley and wedges of lemon and serve with couscous. (Prepare couscous according to the instructions, taking approx. 1 to 2 cups in dry state).