Moroccan Lamb Tagine with Herb Couscous
2 tbsp paprika
1 tbsp ground coriander
1 tbsp turmeric
2 tsp ground cumin
2 tsp black pepper
1.5kg (3lb 5oz) lamb shoulder, well trimmed and cut into 4cm (1 ½ in) chunks
4 garlic cloves, peeled and chopped
2.5cm (1 in) piece fresh root ginger, peeled and chopped
3 onions, peeled and roughly chopped
2 tbsp olive oil
600ml (1 pint) tomato juice
600ml (1 pint) lamb or chicken stock
2 tbsp clear honey
225g (8 oz) Medjool dates, halved and stones removed
50g (2 oz) toasted and flaked almonds
Maldon sea salt and freshly ground black pepper
Greek yoghurt and fresh coriander leaves, to serve
For the couscous
350g (12 oz) couscous
Juice of 2 lemons
6 tbsp extra-virgin olive oil
600ml (1 pint) chicken stock
50g (2 oz) dried apricots
4 tbsp chopped fresh flat-leaf parsley and mint
Serves
6-8
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Rice, Lamb
Recipe Type
Dinner, Family Dinners, One Pot
Cuisine
Indian
Special Info
Egg free
Level of Difficulty
Easy