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  • Nov 19th 2015
  • 0 comment


  • 1 tbs olive oil
  • 1 kg diced lamb
  • 3 medium onions, cut into eighths
  • 3 cloves garlic, finely chopped
  • 1 tbs cumin
  • 2 tsp each ground ginger and cinnamon
  • 1 tsp freshly ground black pepper
  • 3 cups (750ml) water or chicken stock
  • 400g can diced tomatoes
  • 500g peeled diced butternut pumpkin
  • 400g can chickpeas, rinsed and drained
  • 1 medium zucchini, halved and sliced crosswise into pieces
  • 1 cup chopped pitted prunes
  • salt to taste
  • 20g butter
  • 1⁄4 tsp saffron threads, crushed  
  • 1 cup uncooked couscous
  • 1⁄4 cup chopped fresh coriander


  1. Heat oil in KitchenAid Multi-Cooker on Saute setting. Add the lamb, brown lamb on all sides in two batches, stirring with KitchenAid Stir Tower on low speed. Transfer to bowl.
  2. Add onions, garlic, cumin, ginger, cinnamon and pepper; cook 30 seconds or until fragrant, stirring with Stir Tower on low speed. Return lamb and any accumulated juices, 1 cup water or stock and tomatoes. Cover and bring to a boil. Reduce heat to Simmer setting; cook 1 ½ hours
  3. Stir in pumpkin; cover and cook 30 minutes. Add chickpeas, zucchini, prunes and salt; cook 30 minutes or until lamb is tender. Remove cover; simmer until broth is slightly thickened.
  4. Combine remaining 2 cups water, butter, salt and saffron in small saucepan. Bring to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork.

Serve lamb and vegetables over couscous; sprinkle with coriander