Lamb Tagine with herby Couscous
Ingredients (serves 4):
500g diced Lamb
1 x packet of Gordon Rhodes Tagine Spice Mix
1 x 400g can chickpeas
1 x 400g can chopped tomatoes
500ml chicken or veg stock
2 red onions diced
2 cloves garlic diced
1 sweet potato 2cm cubed
150g chopped dates
150g chopped dried apricots
100g chopped olives (any variety)
20g chopped almonds (optional serving suggestion)
- In a deep flame proof oven dish, over a medium heat, add a glug of oil and the onions. Fry for 5 mins until beginning to colour then add the garlic and tagine spice mix. Fry for 5 more mins, stirring and scraping with a wooden spoon.
- Season the lamb, add to the pot and cook for a further 5-7 minutes, stirring occasionally. Add the chopped tomatoes, dates, apricots, stock and bring to a simmer. Reduce the heat to low, stirring occasionally and cook for 3 hours. If it reduces and thickens too quickly, add a splash more of water to loosen it.
- For the couscous, mix 2 parts water with 1 part couscous in a bowl and let stand for 5 mins. Mix in the parsley, coriander and chopped apricots.
- For the last 30 minutes of cooking, add the sweet potatoes, chickpeas, olives and lemon juice. Serve with coriander and almonds scattered over the top and herby couscous on the side.