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).