Lamb Veggie Stew

2 pounds lamb (stew meat)

1 cup fresh tomato sauce

1 cup vegetable broth

1 large purple eggplant, cut into bite chunks

3 large carrots, cut into bite size chunks

2 cups baby red potatoes (or potatoes of choice)

1 large white onion

3 large garlic cloves, minced

2 tablespoons fresh rosemary

2 tablespoons fresh parsley

2 tablespoons cumin

2 tablespoons good quality paprika

Salt and black pepper

Preheat oven to 350 F.

In a large mixing bowl, combine cumin, paprika, and garlic. Toss lamb pieces to fully coat. Season well with salt and black pepper. Add to a large casserole dish and add the rest of the ingredients. Stir to combine. Cover. Bake for 1 hour. 

Reduce heat to 300 F. Continue to cook a further 2 hours. Turn heat off and leave Goulash in the oven to rest until it's time to serve.  Season well with salt and black pepper and garnish with lots of fresh parsley. Serve hot.

Chicken Stew With Pearl Couscous

2 whole chicken breasts

1 cup multi colored pearl couscous

3 medium size potatoes

3 large carrots, chopped

1 whole white onion, chopped

2 large tomatoes, chopped

3 garlic cloves, crushed

1 cup water

Extra virgin olive oil

Sea salt and black pepper

Drizzle enough oil to cover the bottom of a deep sided skillet on high heat. When hot, saute chicken, onions and garlic until chicken is cooked (about 5 to 10 minutes). Season with sea salt and black pepper. Remove from the pan.

Using the same pan on medium to high heat, drizzle more oil to cover the bottom. When oil is hot, add potatoes and carrots. Season with sea salt and black pepper and saute until it's soft (about 10 minutes). Return chicken, onion, and garlic to the pan together with pearl couscous, tomatoes, and one cup of water. Stir to combine, lower heat to low. Simmer for another 10 minutes, stirring occasionally until couscous is al dente. Garnish with fresh herbs of your choice and crispy bread to serve (refer to picture).