Ingredients
- 450g lean lamb mince
- 1 onion, peeled and chopped
- 4 teaspoons plain flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- ¼ teaspoons saffron threads, soaked in a little hot water, optional
- 200ml good, hot lamb stock
- 1 tablespoons runny honey
- 75g ready to eat apricots or prunes, halved
- 1 x 400g can chick peas, drained
- For the Lemony Couscous:
- 250g plain couscous
- Juice of 1 lemon
- 450ml good, hot vegetable stock
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint
- Lemon wedges, to garnish
Method
- Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
- Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
- For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
- 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
- Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.
