1 onion, peeled and finely chopped
2 tsp each of ground cumin and ground cinnamon and half a tsp dried chilli flakes
596g/1lb 5oz lean lamb steaks, cut into bite-sized pieces
2 x 400g cans chopped tomatoes
2 large carrots, peeled and cut into 1.5cm pieces
300g each of swede and turnip, peeled and cut into bite-sized pieces
salt and freshly ground black pepper
312g/11oz green beans, trimmed and halved
chopped coriander, to garnish
For the Couscous
340g/12oz dried couscous
juice of 1 orange
4-5 tbsp finely chopped mint
2-3 tbsp finely chopped preserved lemons (optional)
1. Place a heavy-based saucepan over a high heat. Add the onion, cumin, cinnamon, chilli flakes and lamb and stir-fry for 5-6 minutes.
2. Add the tomatoes, carrots, swede, and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60 minutes, stirring often or until the meat is tender. Stir in the green beans and cook for a further 15 minutes or until tender.
3. Meanwhile place the couscous in a wide, heatproof bowl and pour over boiling hot water to cover the grains. Cover and allow to stand for 12-15 minutes or until all the water is absorbed. Fluff up the grains with a fork and stir in the orange juice, mint and chopped preserved lemons, if using.
4. Garnish the lamb with chopped coriander before serving with the couscous.