- Four large lamb steaks
- Garlic clove
- Coarse ground black pepper
- ½ tbspn tomato purée
- 100g prunes
- Bottle red wine
- Jack Daniel’s Smooth Original Barbecue Sauce
- 2 tbspns beef gravy granules
- 110g/4oz couscous
- Boiling water, to cover
- Few stems of fresh mint, chopped
- Lemon juice and ½ zest
- Glug of olive oil
- Salt and freshly ground pepper
- 2 aubergines
- 2 peppers
Pre-heat oven to 170C.
Heat a little oil in a heavy casserole dish. Seal lamb steaks for a couple of mins either side. Remove and put on a plate.
Fry diced onion, garlic puree, black pepper and tomato pureé over a medium heat.
Return lamb to the dish and add prunes, red wine and barbecue sauce. Cover and cook for about 90 mins or until tender.
20 minutes before serving, cube aubergine and pepper and roast in oven with a little olive oil for 10 mins.
Pour boiling water over the couscous. Cover and allow to stand for 10 mins.
Mix in cooked aubergine and pepper, chopped mint, olive oil, lemon juice and zest, and season.
Remove lamb steak from the sauce and whisk in some beef granules and heat to thicken. Serve lamb with the couscous and drizzle with the sauce.
Thanks to Jack Daniel’s Original Barbecue Sauce
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