Braised Lamb Recipe With Couscous

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Jamie Oliver


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2 sprigs of fresh basil shredded

1 small onion peeled and sliced

400 g tomato base sauce or 1 x 400g tin of plum tomatoes

light olive oil or vegetable oil

400 ml water

for the couscous

500 g shoulder or leg of lamb diced into small pieces

1 teaspoon tomato puree

1 red pepper diced

125 g couscous

1 clove of garlic peeled and crushed


150 g vegetable stock

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