Lamb Tagine with Jewelled Couscous
- 1kg leg of lamb – diced
- 4 tbsp olive oil
- 2 onions – chopped
- 6 garlic cloves – chopped
- 3 small red chillies – sliced
- 1 thumb of ginger – grated
- 1 bunch of coriander, with the stalks – chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tin (400g) chopped tomatoes
- 1 lamb stock cube
- 400ml boiling water
- 100g apricots – chopped
Pre-heat the oven to 170°C.
Sauté the onions in a little olive oil in a small frying pan till soft.
Add the garlic, chilli, ginger, coriander stalks, cumin, coriander and turmeric, cook for a couple of minutes and then place in a casserole dish.
Season the lamb with salt & pepper, then sear in the frying pan, a few pieces at a time, and add to the casserole.
When all the meat has been browned, add the tinned tomatoes, stock cube and water to the frying pan and de-glaze and then add with the apricots to the casserole and cook for approximately 1½ hours or until tender.
Serve with chopped coriander, sprinkled over the top.
Season well with salt & pepper.