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!”


Unique Recipe Spicy Lamb Tagine with Lemon and Mint Cous Cous by Elle Smith Creativity in the Kitchen Inspired By Elle



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