Back

Moroccan Lamb with Cabbage and Pumpkin - School Meal

Number of Portions
Image Not Available

Ingredients:

- 1.2 kg couscous, uncooked
- 1.2 kg lamb, diced
- 1 small cabbage, chopped
- 450 grams onions, sliced
- 450 grams pumpkin, diced
- 30 ml sunflower oil
- 600 ml water
- 1.2 kg tinned chopped tomatoes
- 250 grams aubergine (eggplant), chopped
- 225 grams carrots, sliced
- 1 (sachet)

Method:

Sweat the meat, half the onions, pumpkin and chopped tinned tomatoes in hot oil in a saucepan.

Cover with water then bring to the boil over a medium high heat. Reduce the heat, and then simmer for 30 minutes.

Add the eggplant, the remaining onions, carrots, all the cabbage and Schwartz for Chef Moroccan Recipe Mix and mix well. Bring to the boil and reduce the heat and simmer for a further 30 minutes, adding a little more water if necessary.

15 minutes before serving, place the couscous in a large serving bowl and cover with boiling water making sure there is 12mm/1/2 inch of water above the couscous. Cover and leave to stand for about 10 minutes.

To serve - fluff the couscous up with a fork. Pile the meat mixture over the top of the couscous and serve immediately. Each portion serves 10 senior school children / adults and serves 20 junior school children.