Lamb and date tagine with pomegranate couscous
- January 2009
- 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
- 19.8g (0.7g saturated)
- 46g (12g sugar)
- 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
- 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.
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