2010 Cooking Club Week 12: Lamb Tagine with Lemon Couscous

Hi thought I'd post it a bit early as wont get a chance tomorrow, hope it works out well for those who try it.

Lamb tagine with lemon couscous

Ingredients:
1 Kg of diced lamb (I use shoulder of lamb)
2 medium sized onions chopped
2 tins of tomatoes
1tbsp tomato puree
4 cloves of garlic, crushed
2tsp grated ginger
3tsp cumin seeds (toast them in a dry pan and then crush)
1.5 tsp coriander seeds (crushed as above)
½ a cinnamon stick (or 1tsp of ground cinnamon)
2-3 tbsp of honey
Olive oil
Salt and pepper

You can add some dried apricots that have been soaked in water 30mins before the end of cooking time if you wish.

For the couscous:
500g couscous
4tbsp olive oil
Juice of 1 lemon
500ml chicken stock
Large bunch of chopped coriander or mint
Salt and pepper

To Serve:
Lime or lemon wedges
Greek yoghurt

Method
1. Heat a large pan, and add the olive oil, garlic, onions, ginger, and the spices. Season with salt and pepper, and stir and cook over a low heat, with the lid on, for about 10 minutes until the onions have softened.

2. Add the lamb, along with the tomato puree, chopped tomatoes and honey. Cook with the lid on for about an hour stirring every now and then.

3. Remove the lid, and continue cooking for 20-30 more minutes, on a very gentle heat, until the tagine has thickened and the meat is tender. Season to taste, you might have to add more honey depending on how tart the tin tomatoes are.

4. For the couscous: place the couscous in a bowl and add the olive oil and lemon juice, and mix well.

5. Pour over the boiling stock or water and season with salt and pepper. Cover with cling film. Leave for about 10 mins until all the liquid has been absorbed - about 5-10 minutes. Stir in the chopped herbs.

6. Serve with a wedge of lime and a dollop of yogurt.