Ingredients for Sweet & Sour Lamb:
3oog lamb chunks
1 x red onion (or white if you don't have in larder)
1 tbsp olive oil
4 tbsp red wine vinegar
3 tbsp soy sauce
½-1 tbsp cornflour
1 x sliced red (green or orange) pepper
1 x 400g tin of crushed pineapple
Seasoning (to your taste)
Ingredients for Spinach Couscous:
300ml good vegetable stock
A quick tip here: if you don't have any passata, pour a tin of tomatoes into a long/skinny jug and get a hand-blitzer and chop until smooth. That's exactly what I did for this recipe.
In a glass kitchen bowl mix the sugar, red wine vinegar and soy sauce and blend with the cornflour, keep blending whilst adding the water and tomato passata. Set to one side and then get out your thick bottomed pan and add the oil, once heated add the chopped red pepper and finely chopped red onion, frying them for about 8 minutes until soft or until you can push down on your wooden spoon to cut through. At this point you want to take the onions and peppers out of the pan and set aside.
Whilst the onions and pepper are cooking, get your lamb onto a chopping board and season with plenty of salt and pepper, rubbing the seasoning into the meat. Once you've removed the onions and peppers from the pan, turn up the heat on and add the lamb, but don't throw it all in at the same time, leave space between each chunk so that they colour and add flavour. As each piece is done, take out and add to the pile of onions and peppers.
Once the casserole pan is empty, pour in the pre-prepared sauce and simmer for 5 minutes, then add in the pile of cooked onions, peppers and lamb back into the pan, followed by the crushed and drained pineapple. Take the pan and pop into the oven on 180c (gas 4) for 35-40 minutes.
Whilst all is bubbling away in the kitchen, you can prepare the couscous. If you've got fresh spinach from the Farmer's Market or local vegetable market, then give it a good wash under the tap and then spin dry it. Or just use one of the supermarket's ready to eat bags of spinach. Roughly chop all the spinach and put into a large glass kitchen bowl. Now add the couscous and gently pour over the vegetable stock, stirring all the time until all the liquid has been incorporated.
Put some cling film over the top and leave to stand for 5 minutes or until you're ready to serve. Before serving remember to separate the grains and fluff up the couscous with a fork.
To serve, if you're feeling fancy, fill a chef's ring with the spinach couscous and pour the Sweet and Sour Lamb into a one person side dish. But if these items are not in your kitchen, then let your guests and family serve themselves - then it's up to them to make the plate look pretty!