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Lamb Tagine with Minted Couscous

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Lamb Tagine with Minted Couscous

Preparation time:
25 minutes, plus marinating
Cooking time:
2 minutes
Total time:
2 hours 25 minutes, plus marinating 60 minutes 60 minutes 25 minutes
Serves:
 6

Ingredients

  • 1.25kg diced lamb
  • 10g butter
  • 1 tbsp vegetable oil
  • 2 x 400g tins chopped tomatoes
  • 1-2 tbsp clear honey
  • Juice and grated zest of 1 orange
  • 2 pinches dried chilli flakes
  • 1 tsp ground cinnamon
  • 1 x 250g pack pitted prunes
  • Toasted almonds, to serve
  • Marinade
  • 2 large onions, finely diced
  • 2 large cloves garlic, diced
  • 4 tbsp olive oil
  • 1 generous tsp paprika
  • 1 level tsp ground ginger
  • Salt and freshly ground pepper
  • Minted couscous
  • 500g couscous
  • 3 tbsp chopped fresh mint
  • Squeeze of lemon juice
  • ½ cucumber, chopped
  • 4 tomatoes, seeded and chopped

Method

  1. Mix the lamb with the marinade ingredients. Cover and marinate for at least 2 hours, at room temperature.
  2. Put the butter and oil in a large, heavy-based pan over a medium heat. Add the lamb and marinade, and brown all over (do this in batches). Return all the lamb to the pan, add the tomatoes, honey, orange zest and juice and chilli. Cover and cook on a very low heat until the lamb is tender (1-2 hours), stirring regularly. Or, cook in the oven at 170°C/gas mark 3.
  3. Add the cinnamon and prunes. Cook for 10 minutes more. Serve sprinkled with almonds, with the couscous. To prepare this, cook as directed on the packet then add the mint and lemon juice (you can use 2 tbsp mint sauce instead), cucumber and tomatoes.

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This recipe was first published on Waitrose.com in September 2003