Lamb tagine with roasted vegetable cous cous

Total time 465 mins
165 mins preparation time
300 mins marinating time

Ingredients

4 portion(s)
1 tsp
each of ground ginger, coriander and turmeric
675 g
lean lamb, cut into 2.5 cm / 1 in pieces
6 tbsp
olive oil
1 
onion, peeled and chopped
3 
garlic cloves, peeled and crushed
2 
large carrots, chopped
150 g
no soak dried apricots, halved
400 g
tin of chopped tomatoes
300 ml
lamb or beef stock
Nutritional facts (per portion): 3288 kJ  /  785 kcal

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

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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