Slowly cooked Morrocan Lamb Tagine with Feta and Coridander Couscous.
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Finely slice the onions and brown in a pan, remove and then brown the lamb along with a small knob of butter/ghee. Once browned add finely chopped chilli, garlic and ginger along with the onions. Cook for 5mins.
Next, add both tins of tomatoes, your sultanas or chopped dried apricots and a tbsp of Mango Chutney along with your spice mix. Transfer the entire tagine into an oven proof dish with lid and cook in a 140C preheated oven for about 2 hours, but the longer it cooks the better it is. (4-5 hours is great)
Once cooked, Add either a little water to the tagine if it is too thick or some ground almonds if it is too thin. Add a good pinch of salt and lots of pepper with chopped coriander.
Place the Couscous into a large bowl and cover with boiling water. Once the Couscous is done (5mins) add chopped coriander and feta.
Place the tagine into large bowls and swirl some natural yogurt over the top with a spoon or squezy bottle. Finish with some flaked almonds and serve with the Couscous.