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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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lamb tagine with chick peas and cous cous Ingredients:
600 g lamb |
2 tbsp olive oil |
1 onion |
2 cloves garlic |
1 tsp cinnamon |
1 tsp cumin |
1 tsp turmeric |
1 freshly ground black pepper |
227 g chopped tomatoes |
300 ml stock |
400 g chickpeas |
75 g dried apricots, roughly chopped |
250 g couscous |
400 ml stock |
15 g coriander |
Directions:
1. PREPARATION:
2. 1. Heat the oil in a large flameproof casserole and brown the lamb in batches, removing to the side when done.
3. 2. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so.
4. 3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour.
5. 4. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced ? you want plenty of rich sauce.
6. 5. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous.
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