Lamb tagine with roasted vegetable cous cous
Ingredients
Preparation
Step 1
For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.
Step 2
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.
Step 3
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.
Step 4
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.
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.
Recipe-ID: 371
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