Lamb Toufe
Lamb Toufe



  • 900g diced lamb shoulder
  • 5 chopped onions
  • 4 chopped garlic cloves
  • 1 green pepper, chopped
  • 1 spring onion
  • 1 tbsp mustard
  • 1 tbsp malt vinegar
  • 100g green olives
  • 500g couscous
  • 500g roasted mixed Mediterranean vegetables
  • 2 tbsp olive oil
  • 10g chopped parsley
  • Place the lamb in a large lidded saucepan with some seasoning. Cover and cook on a very low heat for 1 hour. Blitz ½ an onion with the garlic, green pepper and spring onion and some seasoning to a paste. Reserve 1 tbsp of the paste, and add the rest to the pan with the lamb. Cook for another 30 mins, stirring occasionally.
  • Put the remaining onion in a bowl with the reserved green pepper paste, and mix with the vinegar and mustard. Set aside for 30 mins to marinate, then add to the lamb and increase the heat to medium. Cook for 10 mins, add the olives and cook for 10 mins more.
  • Meanwhile, cook the couscous according to pack instructions. Fluff with a fork and stir the vegetables through the couscous, drizzling in some olive oil as you go. Divide the couscous between plates, and top with the lamb and a scattering of parsley.
2 hrs
6 serving

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