Lamb and date tagine with pomegranate couscous

  • Portion size: Serves 6-8
  • Takes 20 minutes to make and about 3-3½ hours to cook
  • Difficulty: easy

This fragrant lamb and date tagine is flavoured with coriander, cumin, cinnamon and ginger and served with pomegranate couscous.

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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
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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.
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  5. Serve the couscous with the tagine and garnish with citrus wedges.

Nutrition

  • 525kcals Calories
  • 19.8g (0.7g saturated) Fat
  • 45g Protein
  • 46g (12g sugar) Carbs
  • 0.3g Salt
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Reviews

Janice Danby

I love this recipe because all my friends loved it!!

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