Berbere Lamb Curry

Ingredients

• 600g diced lamb steaks
• 5 tsp Berbere Spice Seasoning Blend (recipe available from this website)
• 2 Tbsp olive oil
• 1 large onion, diced
• 2 tsp Gregg's Crushed Garlic
• 1 cup liquid chicken stock
• 1/2 cup diced prunes
• 1 cup couscous
• 1/2 tsp Gregg's Crushed Garlic (additional)
• 2 Tbsp roasted pine nuts

Method

Toss the lamb in the Roasted Berbere Spice Seasoning Blend.

Heat the oil in a frying pan over medium heat. Add the lamb in batches and brown gently to avoid the spices burning. Remove the lamb from the heat and set aside.

Add the onion and Gregg's Crushed Garlic to the pan and cook until the onion is soft. Add the stock and prunes and bring to the boil.  Add the lamb back to the pan.

Simmer, uncovered, on a low heat for 20 minutes or until lamb is cooked and the sauce is thickened, adding a little water or more stock if required.

Make the couscous according to the packet directions. When cooked, stir through the Gregg's Crushed Garlic and garnish with pine nuts.

Serve the lamb with the couscous and cooked green vegetables.