Simply Beef and Lamb

Minced Lamb Tagine

Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes

A great Middle Eastern dish featuring lamb mince and authentic Moroccan spices and served with a lemony couscous and takes only 15 minutes to prepare

Ingredients

  • 450g/1lb lean lamb mince
  • 1 onion, peeled and chopped
  • 20ml/4tsp plain flour
  • 10ml/2tsp ground cinnamon
  • 5ml/1tsp ground coriander
  • 5ml/1tsp ground cumin
  • 10ml/2tsp ground turmeric
  • 10ml/2tsp ground ginger
  • 1.25ml/¼tsp saffron threads, soaked in a little hot water, optional
  • 200ml/7floz good, hot lamb stock
  • 15ml/1tbsp runny honey
  • Salt and freshly milled black pepper
  • 75g/3oz ready to eat apricots or prunes, halved
  • 1 x 400g can chick peas, drained
  • For the Lemony Couscous:
  • 250g/9oz couscous
  • Juice of 1 lemon
  • 450ml/¾pint good, hot vegetable stock
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 30ml/2tbsp freshly chopped mint
  • Lemon wedges, to garnish

Method

  1. Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
  2. Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
  3. For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
  4. 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
  5. Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.

Method

  1. Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
  2. Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
  3. For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
  4. 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
  5. Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.