Ingredients
2 tablespoons olive oil
700g boned shoulder of free range Karoo lamb
1 large onion, sliced
1 clove garlic, crushed
Chopped oregano to taste
1 aubergine, cubed
1 bay leaf
300ml lamb or vegetable stock
2x 400g cans chopped tomatoes
400g can chickpeas, drained
50g seedless raisins
Couscous:
700ml hot vegetable stock
450g couscous
Topping:
Feta cheese, crumbled
3 tablespoons fresh mint, chopped
Method
1. Preheat oven to 190ºC.
2. Heat the oil in a large casserole dish and brown the lamb until golden. Remove from the dish with a slotted spoon and put on a plate.
3. Add the onion to the casserole and cook until it begins to soften for 2 to 3 minutes.
4. Stir in the garlic cloves, oregano and aubergine cubes. Cover and cook for 3 to 4 minutes until golden.
5. Return the lamb (and juices) to the dish. Add the bay leaf, stock, chopped tomatoes, chickpeas and seedless raisins. Season to taste.
6. Cover then cook in the oven for 1½ hours until lamb is tender and cooked through.
7. Five minutes before serving, pour the hot vegetable stock over the couscous so it covers it by 1cm.
8. Cover and leave to stand for 5 minutes, then fluff up with a fork.
9. Combine with lamb and top with feta and mint.
