This delicious recipe is quick and easy to prepare. The cooking time for the casserole is about 1 hour 35 minutes. This recipe yields 8 servings.

Ingredients:

• 2 tbsp Olive oil
• 1.5kg diced Lamb
• 2 medium brown Onions, chopped
• 2 medium Carrots, peeled and chopped
• 2 Celery stalks, chopped
• 2 Garlic cloves, crushed
• 2 cups Beef stock
• 2 x 400g cans diced Tomatoes
• 500g Sweet potato, peeled, cut into 2cm pieces
• 250g Cauliflower florets
• 1 1/2 cups Couscous
• 20g butter, chopped
• 1 1/2 cups boiling Water
• Salt and Pepper to taste
• 1/4 cup Flat-leaf parsley, chopped fresh

Method:

1. In a large saucepan, heat half the oil over a medium-high heat.
2. Add the lamb in batches. Brown each batch and transfer to a bowl.
3. Add the remaining oil. Then add the onion, carrot and celery. Cook for about 5 minutes, stirring continuously.
4. When the vegetables are tender, add the garlic and cook for about 1 minute. Keep stirring.
5. Add the stock and tomatoes and stir.
6. Return the lamb and it’s juices to the pan.
7. Bring to a boil.
8. Reduce heat to low and simmer for about 1 hour.
9. Add the sweet potato and cook for 10 minutes until tender.
10. Add cauliflower and cook for a further 10 minutes.
11. Season with salt and pepper to taste. Remove from heat.
12. In a separate bowl, add the couscous and butter. Add water and cover for 5 minutes.
13. Uncover and fluff the couscous to separate the grains.
14. Garnish with parsley and enjoy.

NOTE: This casserole can be frozen. Use within 1 month.

Source: Taste Magazine