Prep time:

Cooking time: 3 hours

Total time:

Serves: 4

1kg Diced Shoulder/Leg of Lamb

2 Sliced/Chopped Onions

1 Tin of Chickpeas

2 Tins of Chopped Tomatoes

250g Dried Apricots (halved)

75g Chopped Dates

3 Cloves of Garlic

1tsp Cinnamon

1tsp Cumin

1tsp Ground Coriander

1tsp Tumeric

1tsp Hot Paprika

1tbsp Honey

2tbsp Olive Oil

500ml Lamb Stock

For the Lemon and Coriander Couscous

300g Couscous

Bunch of chopped Spring Onions

Juice of 1 Lemon

Handful of finely chopped coriander to garnish

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine

  1. Mix the spices together and toss the lamb in the spices (you can leave this for a few hours prior to cooking) then brown the meat in half the oil and place in the tagine (casserole pot) while you gently fry the onions in the rest of the oil for 5 minutes or so until soft, but not brown.
  2. Add the onions to the lamb and add the other ingredients to the pot, combine, put lid on pot and place in pre-heated oven (150C/300F/gas 2) for 2½-3 hours until the meat is meltingly tender.
  3. Serve with couscous (or rice) and garnish with chopped flat leaved parsley and flaked almonds.

For the lemon and coriander couscous:

  1. Place the couscous in a saucepan, add water to cover (1 part cous cous to 1.5 parts water), stir and simmer for 3 mins.
  2. Fluff up the couscous and place in a serving dish.
  3. Lightly fry the chopped spring onions, add them, the juice of the lemon, the chopped coriander and mix.
  4. Serve garnished with sliced preserved lemons and coriander.

  • words:
  • pictures: David Merewether

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