Quick Lamb Tagine
This delightful Moroccan-inspired lamb and prune cous cous dish offers a perfect blend of savory and sweet flavors. Tender slices of lamb cooked in a fragrant spice blend are cooked with tomatoes and juicy prunes, creating a rich and satisfying main course. Serve the lamb alongside light and fluffy cous cous infused with lemon, mint, and a touch of salt for a balanced and delicious meal. It's a comforting and flavorful dish that will transport your taste buds to the vibrant streets of Morocco.
— Constant Cookbook
Ingredients
- 350g lamb fillet, sliced
- 400g can chopped tomatoes
- 410g can prunes, drained and stoned
- 250g cous cous
- 2 Tbsp olive oil
- 2 tsp Ras el Hanout or Moroccan Spice Blend
- 400ml boiling water
- Juice and rind of a lemon
- 1 Tbsp fresh mint, chopped
- Pinch of salt
Instructions
- Heat one Tbsp of oil in a large pan. Add the lamb and stir-fry for three minutes.
- Add the spice blend to the lamb and fry for a further minute.
- Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
- Stir in the prunes and simmer for a further five minutes
- Meanwhile, prepare the cous cous by placing in a large heatproof bowl with the boiling water and one Tbsp of oil.
- Cover with cling film and allow the cous cous to stand for five minutes.
- Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous cous and serve immediately with the lamb.
Yield
Serves 4
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