Lamb Tagine with Jewelled Couscous

Lamb Tagine with Jewelled Couscous

Serves 6

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.

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