• 1 rack of lamb
  • 3 crushed garlic cloves
  • Moroccan spice medley
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp cayenne pepper
  • 1/2 tsb ground cinnamon
  • 2 sprigs of fresh rosemary (chopped finely)
  • 2 sprigs of fresh coriander (chopped finely)
  • Jollof Couscous/Bulgar wheat
  • Tomato mix
  • 1 tin plum tomatoes
  • 1 bell pepper
  • 1 scotch bonnet
  • 2 red onions
  • 2 tbsp tomato paste
  • (Blend all the above to fine sauce)
  • 3 sprigs of fresh thyme
  • 2 sprigs of rosemary
  • 4 bay leaves
  • 3 tbsp rapeseed olive oil
  • 1 tsp brown sugar
  • 1 1/2 tbsp curry powder
  • 1 tbsp all seasoning
  • 300g couscous or bulgar
  • 2 chicken stockpots (save one for later)
  • Salt and pepper
  • Diced mixed peppers and spinach to garnish


  1. Season lamb cutlet moderately with herbs and spices and leave to marinade in fridge for 20mins to several hours. Preheat oven to 200C.
  2. Bring out lamb to allow meat to come to room temperature.
  3. Blend the tomato mix ingredients together.
  4. Heat the oil in a deep pan, then add the tomato pepper mixture and stir carefully.
  5. Add seasonings and one of the stock pots, then simmer and reduce for 20-25 minutes.
  6. Drizzle oil in a pan and heat moderately, then sear the lamb for 2-3 mins.
  7. Put the lamb in a tray with 100ml water, then cover with foil and place in the oven for around 20 minutes, depending on the size of your rack.
  8. Add the remaining stockpot to 300ml of boiling water.
  9. Add enough of the reduced tomato mix to the couscous to make sure it is thoroughly coated (you should still see the grains mixed well in the sauce).
  10. Add the stock, mix well, and cover with foil and turn off the heat.
  11. Let the couscous steam for 10mins - once done your Jollof couscous should be light and fluffy and all the sauce should be absorbed.
  12. Fluff with a fork and serve with lamb and remaining stew, fresh spinach and peppers.