Lamb tagineand almond couscous
For 4 people
Preparation time : 2h
Rest period : 5 min
Cooking time : 1h45
Ingredients
For the tagine :
- 4 tbsp olive oil
- 1 kg lamb meat, cubed
- 1 onion, sliced into rings
- 2 cloves garlic, crushed
- 2 tsp allspice
- 1 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground cumin
- 1 large carrot, cut into sticks
- 2 tbsp honey
- 2 x 5 cm strips lemon zest
- 2 tbsp lemon juice
- 375 ml chicken stock
- 85 g pitted dried dates
For the couscous with almonds :
- 300g couscous
- 1 tbsp grated lemon zest
- 40g slivered almonds
Preparation
- Brown the lamb over a high heat in half the hot oil for 3 to 4 minutes. If necessary, do this in several batches if the casserole dish is too small.
- Keep warm.
- In the remaining oil, sauté the onion, garlic and spices for 5 minutes.
- Return the meat to the pan and add the carrot sticks, honey, lemon zest and juice, stock and 125 ml water.
- Bring to the boil, cover and simmer over a low heat for 1 hour, stirring occasionally.
- Add the dates, cover again and cook for 30 minutes.
- Pour the couscous into 375 ml of boiling water with olive oil.
- Cover and leave to stand for 5 minutes.
- Fluff the couscous with a fork and stir in the remaining ingredients.
- Serve with the tagine.