Lamb Tagine with jewelled couscous

Lamb Tagine with jewelled couscous

Delicious and succulent, British lamb is in season from June until December. Juliet Bidwell celebrates this flavoursome meat with heartwarming and tasty recipes.

Six generous portions

  • 1kg leg of lamb diced
  • 4 tbsp olive oil
  • 2 onions chopped
  • 6 garlic cloves chopped
  • 3 small red chillies sliced
  • 1 thumb of ginger grated
  • 1 bunch of coriander, with the stalks chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tin (400g) chopped tomatoes
  • 1 lamb stock cube
  • 400ml boiling water
  • 100g apricots chopped
  1. Pre-heat the oven to 170°C.
  2. Sauté the onions in a little olive oil in a small frying pan till soft.
  3. Add the garlic, chilli, ginger, coriander stalks, cumin, coriander and turmeric, cook for a couple of minutes and then place in a casserole dish.
  4. Season the lamb with salt & pepper, then sear in the frying pan, a few pieces at a time, and add to the casserole.
  5. When all the meat has been browned, add the tinned tomatoes, stock cube and water to the frying pan and de-glaze and then add with the apricots to the casserole and cook for approximately 1 hours or until tender.
  6. Serve with chopped coriander, sprinkled over the top.
  7. Season well with salt & pepper.

Cook's tip: I suggest serving jewelled couscous with currants, pine nuts, pomegranate, chopped flat leaf parsley and a little olive oil.

  • photographs David Merewether
  • recipes