Prep time:
Cooking time: 3 hours
Total time:
Serves: 4
1kg Diced Shoulder/Leg of Lamb
2 Sliced/Chopped Onions
1 Tin of Chickpeas
2 Tins of Chopped Tomatoes
250g Dried Apricots (halved)
75g Chopped Dates
3 Cloves of Garlic
1tsp Cinnamon
1tsp Cumin
1tsp Ground Coriander
1tsp Tumeric
1tsp Hot Paprika
1tbsp Honey
2tbsp Olive Oil
500ml Lamb Stock
For the Lemon and Coriander Couscous
300g Couscous
Bunch of chopped Spring Onions
Juice of 1 Lemon
Handful of finely chopped coriander to garnish
Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine
For the lemon and coriander couscous:
- words: Jo Arnell
- pictures: David Merewether
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