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Moroccan lamb tagine with lemon andpomegranate couscous

IngredientsFor the lamb tagine

4 tbsp olive oil

8 garlic cloves, peeled and crushed

4 onions, peeled and chopped

4 tsp grated, fresh ginger

1½ tbsp coriander seeds, crushed

3 tsp ground cinnamon

sea salt and freshly ground black pepper

3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½incubes

2 tbsp tomato purée

2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarselychopped

4-5 tbsp honey

For the couscous1 large or 2 small pomegranates

800g/1¾lb couscous

6 tbsp olive oil

2 lemons, juice only

1 litre/1¾ pints boiling chicken stock or water

sea salt and freshly ground black pepper

4 tbsp chopped, fresh mint or coriander

To serve1 lime, cut into wedges

bowl Greek yoghurt

Preparation method1. Preheat the oven to 160C/325F/Gas 2.

2. For the lamb tagine, heat a large ovenproof casserole or heavysaucepan on a medium to high heat.

3. Add the olive oil, garlic, onions, ginger and spices and season withsea salt and freshly ground black pepper. Stir, then cook, covered,on a low heat for about ten minutes, until the onions are soft.

4. Add the lamb, tomato purée, chopped tomatoes and honey into thesaucepan, stir throughly.

5. Bring to the simmer and place in the oven for 1½ hours, until thelamb is tender.

less than 30 minspreparation time

1 to 2 hourscooking time

Serves 12-14

By Rachel AllenFrom Saturday Kitchen Best

Bites

This aromatic lamb tagine canbe made in advance andreheated. Make the fruitylemon couscous just beforeserving.

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6. Remove the lid of the saucepan halfway through the cooking time tolet the liquid reduce and thicken.

7. If the sauce is still a bit thin, put the saucepan on the hob on amedium heat and without the lid. Stir occasionally and let the liquidreduce until a thick sauce begins to appear.

8. Meanwhile, for the couscous, cut the pomegranates in half andscoop out the seeds using a teaspoon and remove the whitemembrane around the seeds.

9. Place the couscous in a bowl and mix in the olive oil and lemon juice.

10. Pour the boiling stock or water onto the couscous and season withsea salt and freshly ground black pepper.

11. Allow the couscous to sit in a warm place for 5-10 minutes until theliquid has been absorbed.

12. Stir the chopped herbs and pomegranate seeds into the couscous.

13. To serve, place the tagine on serving plates with couscous and awedge of lime. Serve alongside a bowl of thick Greek yoghurt.

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