• 450 g (14½ oz) lamb tenderloin, cut into small chunks
  • 3 tablespoons olive oil
  • 2 onions, sliced
  • 4 small carrots, sliced
  • 1 green pepper, cored, deseeded and cut into small chunks
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 2 teaspoons light muscovado sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 100 g (3½ oz) pitted dates, chopped
  • 300 g (10 oz) instant couscous
  • 2 teaspoons vegetable bouillon powder
  • 425 ml (15 fl oz) boiling water
  • salt and pepper

Season the lamb with salt and pepper. Heat the oil in a frying pan on the hob and fry the lamb until browned. Transfer to a casserole dish.

Add the onions, carrots and green pepper to the pan and fry for 5 minutes to soften. Stir in the garlic, tomatoes, sugar and spices. Season with a little salt and pepper. Bring to the boil, then tip the contents of the pan into the casserole dish. Stir in the dates. Cover the casserole dish with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 45 minutes or until the lamb is tender.

Meanwhile, towards the end of the cooking time, put the couscous and bouillon powder in a heatproof bowl, stir to mix and pour over the measurement boiling water. Cover and leave to stand for 10 minutes until the water has been absorbed. Fluff up the couscous with a fork and serve with the lamb.

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