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Lamb tagine and couscous
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Lamb tagine and couscous
Remember that tagine pot you brought back from a trip to Morocco in 1995? It’s time to dust it down for this richly spiced, fall-apart tender lamb tagine
Serves: 6-8
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
709Kcal
Fat
23gr
Saturates
7gr
Carbs
71gr
Sugars
27gr
Fibre
9gr
Protein
49gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 2 tbsp olive oil
- 1kg boneless lamb shoulder, chopped into 3cm cubes
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 3cm peeled root ginger, grated
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground turmeric
- 1⁄4 tsp ground allspice
- 2 x 400g tins chopped tomatoes
- 500ml lamb stock (made using 1 stock cube)
- 1 x 400g tin chickpeas, drained and rinsed
- 175g dried figs, halved
- 1 tbsp clear honey
- 35g toasted flaked almonds
- a handful of fresh mint, roughly chopped
For the couscous
- 300g couscous
- 350ml hot lamb or chicken stock (made using 1⁄2 stock cube)
- a handful of fresh mint, coriander and parsley, roughly chopped
Step by step
How to store
Leftover tagine can be frozen. Defrost and reheat gently, adding a splash of water.
- Heat the oil in a large, lidded casserole or tagine and brown the meat in batches for 4-5 minutes, until browned all over. Remove to a plate and add the onions to the pan. Fry for 5-6 minutes, or until soft and starting to caramelise. Add the garlic and ginger and continue to cook for a minute or so, before adding all of the spices. Cook out for a minute and then return the meat to the pan.
- Add the tomatoes and lamb stock and bring to a simmer. Reduce the heat, cover and leave to simmer gently for around 2 hours, stirring occasionally.
- Add the chickpeas, figs and honey to the pan and continue to cook for a further 45 minutes with the lid off, by which time the meat should be pull-apart tender. Stir through the flaked almonds and fresh mint and season well.
- Put the couscous in a heatproof bowl with a pinch of salt and pour over the hot stock. Cover immediately with a plate and leave for 5 minutes, until the couscous has absorbed all of the stock. Fluff the grains with a fork, then stir through the herbs and season well. Serve the lamb with the couscous.