This dish is a delicious, spicy antidote to traditional Christmas fare, but can also be eaten all year round.
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 1 large knob of fresh ginger, chopped
- 4 garlic cloves, crushed
- 1 cinnamon stick
- 1 tbsp coriander seeds, crushed
- 1 tsp cumin seeds, lightly crushed
- 1.5kg boned shoulder or leg of lamb, cut into cubes
- 200g medjool dates, pitted
- 400g can chopped tomatoes
- 400ml lamb or chicken stock, hot
- 1 lemon and 1 lime, cut into wedges, to serve
For the pomegranate couscous
- 500g couscous
- 1 tbsp olive oil
- Grated zest and juice of 1 lemon
- Handful fresh mint, roughly chopped
- Seeds of 1 pomegranate
Method
- 1. Heat the oil in a large, heavy-based pan and gently cook the onions, ginger and garlic for 10 minutes, until softened. Add all the spices and cook for 5 minutes, then add the lamb and cook for a further 10 minutes.
- 2. Add the dates, tomatoes and stock. Bring to the boil, then cover and simmer gently for 2½-3 hours, until the lamb is very tender.
- 3. Place the couscous, oil and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely, then use a fork to fluff up the couscous and stir in the mint and pomegranate seeds.
- 4. Serve the couscous with the tagine and garnish with citrus wedges.
Nutritional info
Per serving (based on 8): 525kcals, 19.8g fat (0.7g saturated), 45g protein, 46g carbs, 12g sugar, 0.3g salt