Ingredients

Steps

• Heat oil in a sauté pan and fry the red pepper and red onion for four minutes until soft.
• Add the diced lamb and fry until golden.
• Stir in the tomato purée, balsamic vinegar, and 150ml of hot water and cook for five minutes.
• Add the pineapple and the cornflour mixture and cook for one additional minute.
• Stir in the spinach until wilted.
• Serve the lamb mixture on a plate with the cooked couscous on the side.