If you need a quick and easy meal that's going to impress this Lamb Tagine recipe is brilliant. You can literally put the whole lot in the slow cooker in the morning and later in the day you wont even need to turn the hob on, you can just use some boiling water from the kettle to cook the cous cous.
The word Tagine actually refers to the clay 2 piece vessel that this dish is traditionally cooked in.
Serves 6 People
Ingredients
500g Diced Leg of lamb
1 Large Onion
1 x tin of chopped tomatoes
4 x large carrots
200g Ready to eat apricots.
300ml Apple Juice
200ml Chicken Stock
1 tbsp Ras El Hanout Seasoning
2 tbsp all purpose flour
For the Cous Cous
250g Cous Cous
315ml Chicken Stock
2 Spring Onion
Juice of 1 lemon
Pinch of Saffron
1 Pomegranate or a packet of seeds to save time (and mess)
Fresh Coriander
Pour the flour into a bowl and season with salt and pepper, in small batches at a time and the lamb into the flour and turn it until it is fully coated. Brown the lamb off in a pan add all of the Ras El Hanout seasoning and then add to the slow cooker or the tagine if that's what your using.
Chop the carrots and the onions into large chunks and add them to the dish. If you are using a tagine you can go ahead now and pour over your chicken stock and your apple juice. If your using a slow cooker make sure you heat up your apple juice and stock first so its boiling when it goes in.
Finally add your tinned tomatoes and the apricots. Put the lid on and cook either in the oven at 160 degrees for a fan oven for 3 hours or in the slow cooker on high for 4 -6 hours.
To make the cous cous. Measure out the cous cous into a large bowl, making up the chicken stock using boiling water and a stock cube and add a pinch of saffron, pour the stock over the cous cous. Cover the bowl and leave it to stand for 5 to 10 minutes.
Meanwhile, finely chop the spring onions, and juice the lemon. Once the cous cous is heated, fluff it up with a fork, add the chopped onions, lemon juice most of the pomegranate seeds and then season to taste.
When its ready. Put a bed off the cous cous in a large bowl or dish, spoon on the delicious lamb, sprinkle with the remaining pomegranate seeds and some chopped coriander and enjoy!
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