1 teaspoon olive oil
100 g/3½ oz minced lamb
1 small garlic clove, crushed
1 carrot (about 75 g/2½ oz), peeled and finely chopped
2 pitted dried dates, chopped
150 ml/¼ pint passata (sieved tomatoes)
½ teaspoon ground cinnamon
15 g/½ oz couscous
Delight tiny taste buds with this delicious combination of exciting new flavours. The dates give a little burst of sweetness, while the cinnamon adds warming spice.
1. Heat the oil in a saucepan over a medium heat and cook the lamb mince for 5 minutes, breaking it up with the back of a fork, until browned all over.
2. Stir in the garlic, then add the carrot, dates, passata and cinnamon and bring almost to the boil. Reduce the heat, part-cover with a lid and simmer for 25 minutes until the sauce has reduced and thickened.
3. Meanwhile, place the couscous in a heatproof bowl and pour over enough just-boiled water to cover. Stir, cover with a plate and leave for 5 minutes until tender. Drain if necessary and add to the pan with the lamb. Cook for a further 5 minutes until tender, adding a splash of water if necessary.
4. Using the back of a fork, mash the lamb mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée in a food processor or using a hand blender.