Moroccan lamb tagine with lemon and pomegranate couscous

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Moroccan lamb tagine with lemon and pomegranate couscous

INGREDIENTS

Moroccan lamb tagine with lemon and pomegranate couscous

For the lamb tagine
  • 4 tbsp olive oil
  • 8 garlic cloves, peeled and crushed
  • 4 onions, peeled and chopped
  • 4 tsp grated, fresh ginger
  • 1½ tbsp coriander seeds, crushed
  • 3 tsp ground cinnamon
  • sea salt and freshly ground black pepper
  • 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
  • 2 tbsp tomato purée
  • 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
  • 4-5 tbsp honey 
For the couscous
  • 1 large or 2 small pomegranates
  • 800g/1¾lb couscous
  • 6 tbsp olive oil
  • 2 lemons, juice only
  • 1 litre/1¾ pints boiling chicken stock or water
  • sea salt and freshly ground black pepper
  • 4 tbsp chopped, fresh mint or coriander

 

To serve
  • 1 lime, cut into wedges
  • bowl Greek yoghurt

DIRECTIONS

  • Preheat the oven to 160C/325F/Gas 2.

  • For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.

  • Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.

  • Add the lamb, tomato purée chopped tomatoes and honey into the saucepan, stir thoroughly.

  • Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.

  • Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.

  • If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.

  • Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.

  • Place the couscous in a bowl and mix in the olive oil and lemon juice.

  • Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.

  • Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.

  • Stir the chopped herbs and pomegranate seeds into the couscous.

  • To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

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