Berbere & Red Wine Lamb Stew With Sultana Couscous

Boil half a kettle

Peel and finely dice your brown onion[s]

Top, tail, peel and chop your carrot[s] roughly

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your lamb mince with the diced onion and the chopped carrot

Cook for 5 min or until the lamb is beginning to brown and the carrots are starting to soften, breaking it up with a wooden spoon as you go

Tip: Drain any excess oil from the pan and discard!

Combine your tomato paste, red wine paste and beef stock mix with 200ml [260ml] [340ml] boiled water – this is your tomato stock

Re-boil a kettle

Once the lamb is brown, add your ginger & garlic paste and berbere seasoning (can't handle the heat? Go easy!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2-3 min or until fragrant

Once fragrant, add the tomato stock and cook for 10 min or until the sauce has thickened and the lamb is cooked through (no pink meat!) – this is your berbere & red wine lamb stew

Meanwhile, add your couscous and sultanas to a heatproof bowl with 200ml [300ml] [400ml] boiled water

Cover and set aside until all of the liquid has been absorbed

Chop your parsley finely, including the stalks

Add half the chopped parsley (save the rest for a garnish!) to the couscous with a pinch of salt and fluff with a fork – this is your sultana couscous