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!”



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



  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


  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 is Middle Eastern food at it’s absolute best!”