Minced Lamb Tagine
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
- 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
- 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.
- 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.
- 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.
- 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
- Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.