Lamb tagine with roasted vegetable cous cous

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Autumn Main courses Meat Vegetables Naturally Brewed Soy Sauce

Preparation time: 2h 45 mins

Marinating time: 5h

Calorific value (per portion): 3288 kJ / 786 kcal

Tagine:

1 tsp each of ground ginger, coriander and turmeric
675 g / 1 lb 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 / 5 oz no soak dried apricots, halved
400 g / 14 oz tin of chopped tomatoes
300 ml / ½ pt lamb or beef stock
2 tbsp Kikkoman naturally brewed soy sauce

Preparation

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.