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

Published: 31 Dec 08
Updated: 26 May 25

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

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

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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.

Recipe from January 2009 Issue

Nutrition

Nutrition: per serving

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

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