Ingredients
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1 pack Clara Olé Three-Cheese Pasta Sauce
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500 g Lamb Shoulder, cut into one-inch cubes
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30 ml La Española Virgin Olive Oil with Basil
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30 g Garlic, finely chopped
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100 g White Onions, diced
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200 g Ripe Tomato, chopped
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500 ml Water
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10 ml Tabasco® Green Pepper Sauce
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1 tsp Cumin
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500 g San Remo Couscous
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250 g Eggplant
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100 g Sundried Tomato
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100 g Dried Figs
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60 ml La Española Olive Oil with Lemon
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2 pcs Lemon
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20 g Pine Nuts
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20 g Parsley, chopped
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1, to taste Salt and Pepper
Directions
Steps
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1
Done
|
Season the lamb shoulder cubes with salt and pepper and saute in 1 Tbsp of La Espanola basil olive oil until brown. Add garlic and white onion and cook further until caramelized. |
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2
Done
|
Add the chopped tomatoes and continue cooking until tomatoes start to break down. Add the Clara Ole Three Cheese sauce and water and simmer until lamb is tender and sauce reduced by 2/3. |
|
3
Done
|
Season with salt, pepper, cumin, and TABASCO Green Pepper Sauce |
|
4
Done
|
Prepare the San Remo couscous to package directions. Fluff with a fork. |
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5
Done
|
Fry the eggplant until brown, drain well and set aside. |
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6
Done
|
Add the fried eggplant, chopped sundried tomato, and chopped figs to the couscous. |
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7
Done
|
Add La Espanola lemon flavoured olive oil, zest and juice of two lemons and season with salt and pepper. |
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8
Done
|
To serve, place a portion of couscous on a serving plate, top with the lamb and garnish with chopped parsley and pine nuts. |
