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Moroccan lamb tagine with lemon and pomegranate couscous

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