Bassi Salté (Senegalese Couscous with Lamb and Raisin Sauce)

Ingredients

• 600 g lamb shoulder, diced
• 300 g couscous
• 2 onions
• 2 carrots
• 200 g white cabbage
• 60 g raisins
• 2 tbsp tomato purée
• 3 garlic cloves
• 2 bay leaves
• 700 ml lamb stock
• 3 tbsp vegetable oil

Method

1. 1

   Heat 2 tbsp vegetable oil in a large heavy pan over a medium-high heat and brown the lamb in batches, about 8 minutes. Add the sliced onions and cook for 6 minutes until soft.

2. 2

   Stir in the crushed garlic and tomato purée for 2 minutes, then add the lamb stock, bay leaves and plenty of black pepper. Cover and simmer for 40 minutes.

3. 3

   Add the carrots, cut into chunks, the cabbage in wedges and the raisins, and simmer uncovered for 20 minutes until the lamb and vegetables are tender and the sauce has thickened slightly. Season with salt.

4. 4

   Bassi is steamed millet couscous; wheat couscous is the supermarket swap. Put the couscous in a bowl with a pinch of salt and the remaining oil, pour over 375ml boiling water, cover for 5 minutes, then fluff with a fork.

5. 5

   Pile the couscous in a large dish, make a well in the centre and spoon in the lamb, vegetables and raisin sauce.