Quick Lamb Tagine
Member recipe

Quick Lamb Tagine

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Serves 4

A quick and simple recipe using a range of store-cupboard essentials.

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Ingredients

  • 350g lamb fillet, sliced
  • 400g can chopped tomatoes
  • 410g can prunes, drained and stoned
  • 250g cous cous
  • 2 Tbsp olive oil
  • 2 tsp Ras el Hanout or Moroccan Spice Blend
  • 400ml boiling water
  • Juice and rind of a lemon
  • 1 Tbsp fresh mint, chopped
  • Pinch of salt

Method

    1. Heat one Tbsp of oil in a large pan. Add the lamb and stir-fry for three minutes.
    2. Add the spice blend to the lamb and fry for a further minute.
    3. Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
    4. Stir in the prunes and simmer for a further five minutes
    5. Meanwhile, prepare the cous cous by placing in a large heatproof bowl with the boiling water and one Tbsp of oil.
    6. Cover with cling film and allow the cous cous to stand for five minutes.
    7. Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous cous and serve immediately with the lamb.

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