The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lamb tagine with couscous recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lamb tagine with couscous.
Takes: 25 mins to prepare and 1 hr 30 mins to cook
635 calories / serving
1tbsp olive oil
2 large onions, thinly sliced
1tbsp coriander seeds, crushed
1tbsp ground cumin
1kg (2lb) cubed lamb neck or shoulder
thumbnail-sized chunk of root ginger, finely chopped
3 garlic cloves, finely chopped
1 large jar tomato passata
1 bunch fresh coriander leaves, chopped
For the mint couscous
300g (10oz) couscous
400ml (14fl oz) chicken stock
1 bunch fresh mint, chopped
Preheat the oven to gas 4, 180°C, fan 170°C.
In a large heavy-bottomed casserole dish, heat the oil and lightly brown the onions, ginger and spices for 10 minutes. Add the remaining tagine ingredients, except the chopped coriander leaves, to the casserole, mix well and bring to the boil on the hob. (Don’t brown the lamb before adding to the casserole.)
Once boiling, cover the top with a piece of greaseproof paper and then with the casserole’s lid. Place in the preheated oven and cook for 1½ hours. At the end of this time, lower the oven to gas ¼, 110°C to keep the tagine warm.
Prepare the couscous: put it in a heatproof bowl and add the stock with the knob of butter. Stir well, cover with a sheet of greaseproof paper and set aside for 5 minutes.
Deseed the pomegranate, putting the seeds into a bowl together with any excess juice. Add these and the chopped mint to the couscous. Stir the chopped coriander into the lamb tagine and serve on top of the couscous.
*Inspired by Sian W. featured in the Realfood Cookbook
More Moroccan Food Recipes:
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe
Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe
Slow-Cooker Moroccan Turkey Stew Recipe