Lamb Curry with Couscous
Serves 4
Prep time 15 mins, cooking time 6 hours
Nutrition: Average quantity per 350 gram serving: 1660 kJ (397 kcal), Protein 36.3 g, Fat total 10 g – saturated 3.6 g, Carbohydrate 37.6 g – sugars 11 g, Sodium 476 mg
Ingredients
800 g lamb bones, trimmed of 3/4 of visible fat
2 onions, chopped into large chunks
400 g can chopped tomato in juice
1–3 Tbsp curry powder (amount will vary depending on how strong your family likes their curry)
400 g can chickpeas
1 can water
1 cup couscous
green vegetables, e.g. beans, peas, broccoli, cabbage, Brussels sprouts
Place all ingredients in the slow cooker and stir. Cook for at least 6 hours on automatic. When you get home, remove the bones, stripping off any attached meat. Return meat to the slow cooker.
About 1 hour before serving, add couscous. This will thicken the sauce and is the starchy carbohydrate for the meal.
Serve with one serving of green vegetables per person – I usually microwave either beans, peas or broccoli, but also find cabbage or even Brussel sprouts an option
Prepare the night before and turn the slow cooker on before you leave for work. When you get home all you need to do is add the starchy food. Green vegetables can be thrown into the slow cooker as well or cooked separately in the microwave.
Fact: Cooking with slow cookers means you can buy cheaper cuts of meat, because the slow cooking tenderises the meat. As the cheap cuts are generally fatty, remember to trim at least 3/4 of the visible fat off before you cook. Legumes are added for extra protein as well as fibre.