• For the tagine

  • olive oil

  • 1kg (2Ib 3oz) lamb shoulder, cut into 1 cm dice

  • 4 sweet potatoes, peeled and diced

  • 1 onion, peeled and diced

  • 2 cloves garlic, crushed

  • 1 tbsp cumin seeds

  • 200g (7oz) dried apricots, roughly chopped

  • 1 tin of tomatoes

  • For the cous cous

  • 375g (13oz) couscous

  • 500ml (18 floz) chicken stock

  • olive oil

  • 1 tbsp of flaked almonds, toasted

  • salt and freshly ground black pepper

  • To serve

  • 1 bunch coriander, roughly chopped


  • For the tagine:

  • 1.

    Heat a heavy bottomed saucepan on a medium heat.

  • 2.

    Add a tablespoon of olive oil, and then add the cumin seeds and leave to toast for a couple of minutes.

  • 3.

    Add the onions, sweet potatoes, and garlic, cover and leave to fry for 5 mins.

  • 4.

    Add the lamb pieces and cook until brown all over and well sealed.

  • 5.

    Add the tomatoes, half of the apricots and season with salt and pepper.

  • 6.

    Cover and leave to simmer for 2 hours.

  • For the cous:

  • 1.

    Place the couscous in a large bowl and pour over 500ml of boiling water, place a plate on top of the bowl to act as a lid - this will steam the couscous.

  • 2.

    Leave for 10 minutesthen when all the liquid has been absorbed add some olive oil and break the grains up with a fork.

  • 3.

    Fold the almonds and then remaining cup of apricots into the couscous.

  • To serve:

  • 1.

    Bed your plate with the cous cous then add the spicy lamb stew on top with lots of fresh coriander sprinkled on top - serve hot.

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