Recipe for Morrocan Minted Lamb 
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Yield:
2 servings
Ingredients:
Amount Ingredient
175 gm Neck fillet of lamb, trimmed weight (6oz)
Salt and freshly ground black pepper
1 tsp Olive oil
1 sm Onion, roughly chopped
1 x Lamb stock cube
300 ml Water, ( 1/2 pint)
1 tsp Tomato puree
3 whl cloves garlic, peeled
1 tsp Cumin seeds
1 x 110 gram pac coriander and lemon couscous
Instructions:
Instructions: Preheat the oven to 190 C, 375 F, Gas Mark 5.

Cut the meat into 2cm (1 inch) pieces and season.

Heat the oil in a frying pan. Brown the meat on both sides then remove the pan from the heat.

Place the meat into an ovenproof dish with the onion, crumbled stock cube, water, tomato puree and garlic. Cover the dish and place into the preheated oven for 45 minutes.

Five minutes before the meat is ready, prepare the couscous. Remove the meat from the oven.

Heat the cumin seeds in a frying pan over a moderate heat for 30 seconds.

Add the meat and half the cooking liquid, then add the couscous and chopped mint.

Notes Serve with natural yogurt and a crisp green salad.

NOTES : An easy evening meal for those people who lead busy lives.

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