Lamb tagine with roasted vegetable cous cous
Ingredients for 4 portions
Per portion: 3288 kJ / 785 kcal
Preparation time: 2h 45 mins
For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.
Preheat the oven to 150 C / Gas mark 2. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.
Lower the heat and gently fry the onion for 5 minutes. Add the garlic and carrots, cook for 2 minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours.
Serve with cous cous with grilled vegetables, olives and harissa paste sprinkled with toasted flaked almonds.
Tip: Harissa is a fiery condiment widely used in North African cooking. If unavailable, any red chilli paste or sauce could be substituted.
Variations: Chicken can replace the lamb or, for a meat-free dish, use a mix of chopped vegetables such as peppers, butternut squash, potatoes, carrots and courgettes, reducing the cooking time to 1 hour.