Serves 4

Meat :
- 600 g boneless shoulder of lamb
- 4 merguez sausages
- 4 chicken thighs

Vegetables :
- 4 carrots
- 2 turnips
- 1 courgette
- 1 red pepper
- 1 onion

Dry grocery :
- 300 g couscous semolina
- 1 tin of chickpeas (400 g)
- 1 tablespoon ras el hanout
- Salt and pepper

Liquids :
- 2 tablespoons olive oil
- 1 litre chicken stock

Total cost: €25
Cost per ingredient :
- Lamb: €12
- Merguez: €4
- Chicken: €6
- Vegetables: €3

Cost per person: €6.25
Recommended retail price: €18 per person

- Total active time: 45 min / Total passive time: 1h30

Preparing the vegetables (15 mins/0 mins) :
- Peel and cut the carrots and turnips into sticks.
- Mince the onion.
- Cut the pepper into strips and the courgette into slices.

Cooking meat (30 mins/1hr) :
- Heat the olive oil in a large casserole dish.
- Brown the lamb and chicken, then add the chopped onion.
- Stir in the carrots and turnips and season with ras el hanout.
- Add the stock, cover and simmer over a low heat for 1 hour.

Cooking the merguez and vegetables (10 mins/30 mins) :
- Add the merguez sausage, pepper, courgette and chickpeas to the casserole dish.
- Continue cooking for a further 30 minutes.

Preparing the semolina (5 mins/0 mins) :
- Cook the semolina according to the packet instructions, using some of the cooking stock.

Arrange the semolina in a dome shape in the centre of the plate. Arrange the meat around it, then the vegetables harmoniously on top. Drizzle with the cooking juices and garnish with a few chickpeas.

Information
- Calories: approximately 750 kcal per portion
- Protein: 45 g
- Fat: 35 g
- Carbohydrates: 70 g

Allergens
- Gluten (couscous semolina)

Anti-waste
- Use leftover vegetables for a soup.

Hygiene
- Store leftovers in a cool place at 4°C maximum.
- Reheat to 70°C before serving.

Materials required
- Cast iron casserole
- Chef's knife
- Cutting board
- Wooden spoon

Team creation of technical data sheets