Lamb Tagine and Couscous
Member recipe by ponsrhy
Slowly cooked Morrocan Lamb Tagine with Feta and Coridander Couscous.
- FOR THE TAGINE
- 500g Lamb, diced
- 2 Onions
- small red Chilli, 6cm fresh Ginger,2 fresh Garlic cloves
- Fresh coriander
- Mango Chutney
- Dried Apricots or Sultanas
- Chopped Tomatoes, 2 tins
- Ground Tumeric, Ground Coriander, Ground Cumin, (1 tsp each)
- Flaked Almonds (Optional) Ground Almonds (Optional)
- Natural Yogurt (Optional)
- FOR THE COUSCOUS
- 250g Couscous
- 200g Feta
- 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.
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