Lamb toufe with couscous recipe
In chef Khadim Mane's lamb toufe recipe, tender lamb shoulder is marinated with garlic and spring onion, and cooked with vibrant green peppers. It's a great dish for feeding a crowd, just serve with couscous and mixed vegetables for a fresh and tasty dinner.
See method- Serves 6
- 10 mins to prepare and 1 hour 50 mins to cook
- 750 calories / serving
- Freezable
- Dairy-free
Ingredients
- 3 x 300g packs diced lamb shoulder
- 5 onions, finely chopped
- 4 garlic cloves, roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 spring onion
- 1 tbsp Dijon mustard
- 1 tbsp malt vinegar
- 100g pitted green olives
- 500g couscous
- 500g frozen classic mixed vegetables (from a 1kg pack)
- 2 tbsp olive oil
- 10g fresh parsley, leaves picked and roughly chopped (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3150kJ 750.0kcal
- Fat
- 28g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 85.2gProtein 41.4gFibre 10.2g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Put the lamb in a large, lidded saucepan with a pinch of salt. Cover and cook over a very low heat for 1 hr.
- After 1 hr, put ½ a chopped onion in a food processor with the garlic, green pepper and spring onion. Season. Blitz to a paste; reserve 1 tbsp and add the rest to the lamb pot. Continue cooking for 30 mins, stirring occasionally.
- Meanwhile, put the remaining onion in a bowl with the reserved green pepper paste, the mustard and vinegar. Stir to coat, then cover and set aside for 30 mins to marinate.
- Add the marinated onions to the lamb and increase the heat to medium. Cook for 10 mins, then add the olives and cook for a further 10 mins.
- Meanwhile, prepare the couscous and mixed vegetables to pack instructions. Stir the vegetables through the couscous and drizzle in the olive oil. Divide between plates and top with the lamb and chopped parsley (if using) to serve.
- See more Ramadan and Eid recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
