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Mediterranean braised lamb & couscous
- 1 small onion, peeled and sliced
- light olive oil or vegetable oil
- 500 g quality shoulder or leg of lamb, diced into small pieces
- 1 clove garlic, peeled and crushed
- 1 red pepper, diced
- 1 teaspoon tomato puree
- 400 g tomato base sauce, or a 400g tin of plum tomatoes
- 400 ml water
- 2 sprigs fresh basil, shredded
- 125 g couscous
- 150 g organic vegetable stock
Directions:View on Jamie Oliver
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