Moroccan Lamb Tagine With Lemon And Pomegranate Couscous
This aromatic lamb tagine is a delightful blend of tender lamb, fragrant spices, and sweet pomegranate seeds. Slow-cooked to perfection, the savory flavors of the tagine pair beautifully with the light and fluffy citrus-infused couscous. A squeeze of lime adds a zesty finish to this Moroccan-inspired dish, making it a perfect choice for a flavorful and comforting meal.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 8 garlic
- 4 onions
- 4 tsp grated, fresh ginger
- 1½ tbsp coriander seeds
- 3 tsp ground cinnamon
- sea salt and freshly ground black pepper
- 3kg/7lb shoulder of lamb
- 2 tbsp tomato purée
- 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
- 4-5 tbsp honey
- 1 large or 2 small pomegranates
- 800g/1¾lb couscous
- 6 tbsp olive oil
- 2 lemons
- 1 litre/1¾ pints boiling chicken stock
- sea salt and freshly ground black pepper
- 4 tbsp chopped, fresh mint or coriander
- 1 lime
- bowl Greek yoghurt
Instructions
- Preheat the oven to 160C/325F/Gas 2.
- For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
- Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.
- Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
- Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
- Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
- If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
- Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
- Place the couscous in a bowl and mix in the olive oil and lemon juice.
- Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
- Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
- Stir the chopped herbs and pomegranate seeds into the couscous.
- To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 12-14
Comments
No comments found.