Spicy Lamb Tagine with Lemon and Mint Cous Cous

Spicy Lamb Tagine with Lemon and Mint Cous Cous

“A truly exotic dish that oozes with spices!”

Ingredients:

1lb 6 oz Lamb Shoulder or Leg, cut into cubes

1 large Onion

1 Sweet Potato, peeled and chopped into 1cm cubes

2 large garlic Cloves, finely chopped

2 tablespoons Sunflower Oil

1 teaspoon Sugar

1 teaspoon ground Cinnamon

1 teaspoon ground Cumin

1 teaspoon ground Ginger

1 teaspoon Turmeric

1 teaspoon Chilli Flakes

15 fl. oz Lamb Stock

8 oz dried Apricots, chopped in halves

14 oz can of chopped Tomatoes

14 oz can of Chickpeas

freshly ground Sea Salt and Black Pepper

Method:

1. Heat a large, heavy-based Dutch Pot, or Equivalent.
2. Add sunflower oil and sugar, and heat until the sugar caramelizes to a golden brown liquid.
3. Add the lamb cubes and gently brown all the pieces, stirring with a wooden spoon.
4. Add the garlic, onion and sweet potato Cook for a few minutes.
5. Add the cinnamon, cumin, turmeric, chilli, ginger and turmeric. Stir into meat and simmer for a few more minutes.
6. Add the lamb stock and simmer.
7. Finally, add apricots, tomatoes and chickpeas and season with salt and pepper to taste.
8. Transfer to a tagine or a large casserole and bake at low heat (140 degrees) for 1.5 hours.
9. Serve with cous cous as per instructions below.

EXTRA:                                Cous Cous with Lemon and Mint

14 oz Cous Cous, cooked to instructions

2 tablespoons Olive Oil

2 tablespoons fresh Mint Chopped

1 Lemon, juiced

light seasoning of salt and white pepper

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1. Stir mint through the cous cous.
2. Add the olive oil, lemon juice and season to taste.
3. Fluff with a fork and serve warm.


“This unique recipe is Middle Eastern food at it’s absolute best!”