Turkish Lamb & Giant Couscous Stew With Sumac Courgette

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Cut your courgette[s] in half lengthways (including the stalk[s]), then diagonally score the flesh, taking care not to cut through to the skin and chop in half

Once hot, add your scored courgette[s], cut side down and cook for 1-2 min or until golden

Meanwhile, peel and wedge your red onion[s]

Once golden, transfer the courgette to a baking tray (or two!) with a drizzle of vegetable oil and half of your ground sumac (save the rest for later!) and a pinch of salt, reserve the pot

Put the tray[s] in the oven for and initial 20-25 min or until the courgette pieces are tender and slightly charred – this are your sumac courgette

Return the reserved pot to a high heat

Once hot, add your lamb mince and wedged red onion to the pot with a generous pinch of salt and cook for 1-2 min, breaking it up with a wooden spoon as you go

Add your remaining ground sumac with your ground cumin, tomato paste and tamarind paste

Give everything a good mix up and cook for 1 min or until fragrant

Add your beef stock mix and giant couscous with your sultanas and 500ml [650ml] [850ml] boiled water and stir it all together

Season with a pinch of salt and bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 20-22 min or until the couscous is tender and the lamb mince is cooked through (no pink meat!) – this is your Turkish lamb & giant couscous stew

Use this time to clear up, set the table, have a cup of tea or simply chill!