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Lamb and date tagine with pomegranate couscous

Lamb and date tagine with pomegranate couscous

Name: Lamb and date tagine with pomegranate couscous
Yield: Serves 6-8
Cuisine: Moroccan recipes
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

Easy
January 2009

Easy
January 2009

Test kitchen approved

Serves 6-8
Takes 20 minutes to make and about 3-3½ hours to cook

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

Dairy-free recipes

Nutrition: per serving

Calories: 525kcals
Fat: 19.8g (0.7g saturated)
Protein: 45g
Carbohydrates: 46g (12g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 525kcals
Fat: 19.8g (0.7g saturated)
Protein: 45g
Carbohydrates: 46g (12g sugar)
Salt: 0.3g

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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

Method

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