Greek Lamb, Tomato & Pearl Couscous Bake

Recipe courtesy of Wholesome by Sarah: Fast Weeknight Dinner Ideas for the Whole Family by Sarah Pound, RRP $49.99, Macmillan

This recipe is easy to throw together, has beautiful flavours and was actually my daughter Lily’s favourite meal as a twelve-month-old. Crusty bread is a must for dipping into the sauce.

PREP TIME 15 minutes  |  COOK TIME 1 ¾ hours  |  SERVES 4

What you’ll need

• 700 g boned lamb shoulder or leg, cut into 4 cm cubes
• 3 tablespoons extra-virgin olive oil
• salt flakes and freshly ground black pepper
• 1 onion, finely diced
• 3 garlic cloves, finely chopped
• 1 tablespoon ground cinnamon
• 1 small handful of oregano leaves (or 1 tablespoon dried oregano)
• 2 tablespoons tomato paste
• 400 g can cherry tomatoes
• 3 teaspoons chicken stock powder
• 2 zucchini, roughly chopped
• 200 g (1 cup) pearl couscous
• 100 g feta, crumbled
• Greek yoghurt, to serve

First things first. Preheat the oven to 180°C (fan-forced).

Place the lamb in a bowl. Drizzle on 2 tablespoons olive oil and season with salt and pepper. Toss well.

Get cooking! Heat the remaining olive oil in a large, shallow, flameproof casserole dish over medium heat. Add the onion and sauté for 2–3 minutes until turning golden. Stir in the garlic and sauté for 2 minutes until fragrant. Add the lamb and cook, stirring occasionally, for 3–5 minutes until the lamb is browned on all sides. Stir in the ground cinnamon and cook for 3 minutes.

Now for the good stuff. Add the oregano to the dish, stir and cook for 2 minutes. Add the tomato paste, tomatoes, stock powder and 750 ml (3 cups) water and stir well. Next add the zucchini and season well. Cover with the lid and cook in the oven for 45 minutes, giving everything a stir after 30 minutes if you like. Remove the lid and cook for a further 30 minutes.

The final touches. Reduce the oven temperature to 160°C (fan-forced). Remove the dish, add the pearl couscous and push it down into the liquid with a wooden spoon. Add a little more water or stock if too much liquid has evaporated. Cover with the lid and return to the oven for a further 10–15 minutes until the couscous is tender. Crumble the feta on top and serve with a dollop of yoghurt.

TIP

The pearl couscous will really soak up the liquid, so keep an eye on it and add an extra 250–500 ml (1–2 cups) water or stock to the dish if you feel it’s getting too dry.