Lamb Tagine & Date Couscous

Lamb Tagine & Date Couscous

Ready in 150 minutes Serves 5
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, August 5, 2018.

Ingredients

Tagine

  • 1 lamb shoulder
  • 2 Tbsp flour
  • 1 red onion
  • ½ bunch baby carrots

Tagine Sauce

  • 70g tomato paste
  • 2 Tbsp tagine spice mix
  • 1 Tbsp brown sugar
  • 2 Tbsp vinegar
  • 2-3 cloves minced garlic
  • 1 Tbsp grated ginger
  • 1 tsp salt
  • 1-2 tsp beef stock powder (1 tsp for slow cooker or 2 tsp for oven)
  • 1-2 cups boiling water (1 cup for slow cooker or 2 cups for oven)

Couscous

  • 2 tsp tagine spice mix
  • 1½ tsp chicken stock powder
  • 1½ cups boiling water
  • 1½ cups couscous
  • 80g chopped dates
  • ½ tsp salt
  • 1 courgette

To Serve

  • 150g yoghurt
  • 25g sliced almonds
  • 3 Tbsp mint

Steps

  1. Pat lamb dry and toss with flour and season well. Set aside. Slice onion into 1cm wedges and trim carrots. Place lamb, onion, and carrots into slow cooker or casserole dish, cover and set aside in the fridge.
  2. Combine tagine sauce ingredients (except stock powder and water) in a bowl. Cover and set aside in the fridge.
  3. Preheat oven to 220°C (if using). Bring a full kettle to the boil. Mix first measure of stock powder and water in heat-proof bowl. Add to sauce mixture, stirring to combine. Pour sauce over lamb and cook in slow cooker on low for 9-10 hours, or in oven for about 2 hours. Lamb will easily fall off the bone when ready. Set lamb aside on a chopping board, or plate to rest.
  4. Heat a drizzle of oil in a medium pot on medium heat. Add second measure of tagine spice mix and cook for about 30 seconds, until fragrant. Mix stock powder and boiling water in a medium pot and bring to the boil on high heat. Once boiling turn off heat, add couscous, dates and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  5. Grate courgette and fold through cooked couscous. Pull or slice lamb into bite sized pieces and add back to sauce. Season to taste.
  6. Divide couscous and tagine between bowls and top with yoghurt, almonds and mint leaves.

Nutritional Information

Energy 2470 kj
590 kcal
Protein 40.7g
Carbohydrate 51.9g
Fat 23.7g