how to make quick Tunisian spiced lamb with pumpkin couscous

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tunisian spiced lamb with pumpkin couscous. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tunisian spiced lamb with pumpkin couscous is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tunisian spiced lamb with pumpkin couscous is something that I’ve loved my entire life.

Table of Contents


  • 60ml (1/4 cup) olive oil
  • 6 lamb shanks, French trimmed
  • 2 red onions, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 2 cinnamon sticks
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground paprika
  • Large pinch of saffron threads
  • 1L (4 cups) Massel beef stock
  • 2 x 400g cans cherry tomatoes
  • 2 tablespoons brown sugar
  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped fresh mint
  • 800g Butternut pumpkin, peeled, cut into 3cm pieces
  • 380g (2 cups) couscous


  • Step 1
    Preheat oven to 180�C. Heat 1 tablespoon oil in a flameproof casserole dish over medium-high heat. Cook the lamb, in 2 batches, turning, for 5 minutes, or until brown. Transfer to a large bowl.
  • Step 2
    Heat the remaining oil in the dish over medium heat. Cook the onion for 5 minutes or until soft. Stir in the garlic, cinnamon, cumin, ground coriander, paprika and saffron for 1 minute or until aromatic. Stir in the stock, tomato, sugar, half the fresh coriander and half the mint. Bring to the boil. Season.
  • Step 3
    Add lamb. Cover. Bake for 1 hour 30 minutes. Add pumpkin. Cover. Bake for 30 minutes or until pumpkin is soft.
  • Step 4
    Transfer lamb and 2 cups of sauce to a heatproof bowl. Cover to keep warm. Add couscous to the pumpkin mixture. Stir until just combined. Cover. Set aside for 5 minutes or until liquid has absorbed. Divide among bowls. Top with the lamb and sauce, and remaining coriander and mint.

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