Lamb Tagine

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Add some vegetables such as carrots and mushrooms. Add butter to the cous cous and fry for 2 minutes for a richer cous cous.

Serves 8

Ingredients

  • 400 g lamb neck fillet (cut into 2cm pieces)
  • 1 tbsp flour
  • 2 tsp sunflower oil
  • 2 tsp ground cumin
  • 1 tsp tumeric
  • 2 tsp dried parsley
  • 2 tsp dried mint
  • 1 punch saffron strands
  • 1 cinnamon stick (broken in half)
  • 50 g dried apricots
  • 30 g blanched almond slivers
  • 1 small onion (finely sliced)
  • 1 garlic clove (crushed)
  • 230 g tin chopped tomatoes
  • 15 ml clear honey
  • 200 ml lamb stock
  • 125 g cous cous
  • 20 g fresh coriander (roughly chopped)

Method

  • Step 1   Combine 1tsp oil, spices and lamb. Marinade overnight.
  • Step 2   Add the meat and garlic and cook for a further 2-3 minutes. Add flour to soak up the juices.
  • Step 3   Add the tomatoes, honey and some of the stock and cover and cook for 1½ to 2 hours, adding more stock as and when necessary.
  • Step 4   Add the apricots for the last 5 minutes.
  • Step 5   Remove from the heat, scatter over the coriander and slivered almond.
  • Step 6   Add 1 pt of boiling water to the cous cous, cover and stand for 5 minutes. Add a pinch of mint, parsley and coriander and server.

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