LAMB HOT POT WITH COUSCOUS Preparation time: 15 minutes (plus standing time) | Cooking time: 45 minutes 600g lamb leg chops 1 tablespoon all-purpose flour 2 teaspoons olive oil 1 medium brown onion, cut into thin wedges 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 1 cup water 1/2 cup beef stock 100g prunes, pitted 2 tablespoons finely chopped fresh coriander leaves COUSCOUS 1 cup boiling water 1 cup couscous

Trim all visible fat from lamb. Cut lamb into cubes; toss in flour.

Heat oil in large saucepan; cook onion until soft. Add lamb; cook until lamb is browned all over. Stir in cinnamon and turmeric; cook 1 minute.

Stir in the water, stock and prunes; bring to boil. Simmer, covered, for about 30 minutes or until lamb is tender. Serve lamb with couscous, sprinkled with coriander.

COUSCOUS
Pour the water over couscous in medium bowl; stand for 5 minutes or until liquid is absorbed. Stir with a fork.

Serves 2.

Per serving: 20.3g fat; 872 calories.

STORE: Hot pot can be made a day ahead and refrigerated, covered. Couscous is best made close to serving time.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks