Lamb tagine with roasted vegetable cous cous
Ingredients for 4 portions
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.
Used products in this recipe
Ingredients for 4 portions
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