1 lb Boned Shoulder of Lamb,

cubed. 2 Onions

2 Garlic Cloves, peeled and

finely chopped 1 pt Lamb or Chicken Stock

pn Saffron 1 pt Couscous

bn Spring Onions 1 Red Pepper

1 Cucumber

1 tb Chopped Mint

1 tb Chives

1 tb Parsley

1 tb Coriander

Olive Oil Salt and Pepper

Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes. Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender. You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat. Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice. Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm. To serve, ladle the lamb on top of the couscous and serve with lots of juice. Source: Hugo Arnold, London Evening Standard