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Lamb and date tagine with pomegranate couscous (receipe)


Earlier this week I had the urge to treat myself with a lamb tagine – the cold outside made me crave for some Moroccan warmth…

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Lamb and date tagine with pomegranate couscous

An easy to make tagine, which brings you to Morocco...
Course Main Course
Cuisine Moroccan
Keyword lamb, pomegranate, tagine
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 servings

Ingredients

For the tagine

  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 1 cinnamon stick
  • 1 table spoon crushed coriander seeds
  • 1 table spoon ground cumin
  • 900 g lamb cut into cubes. I used gigot and kept the fat to fry the onions and garlic with as well as the bones to cook with for the flavour.
  • 200 g dates as mine were already a bit old, I soaked them in pomegranate juice for a couple of hours and then used both the dates as well as the juice for the tagine
  • 400 g tomato passata
  • 4 dl broth I used beef broth, but it could also be vegetable or lamb broth

For the pomegranate couscous

  • 300 g couscous
  • 1 table spoon olive oil
  • 1 bio lemon zest and juice
  • 1 pomegranate

Instructions

For the tagine

  • Heat the fat of the lamb in your tagine. Once the lamb has released nearly all the fat, turn down the heat and add the chopped onions and garlic until they have softened. This will take about 10 minutes.
  • Next add all of the spices and while stiring, cook them for 5 minutes. Then add the lamb and cook for a further 10 minutes.
  • Finally add the dates, tomato passata and broth. Bring everything to a boil before covering the tagine and letting it simmer for 3 hours and until the lamb is very tender.

For the pomegranate couscous

  • Place the couscous along with the olive oil, lemon zest and it's juice in a medium sized bowl and cover with 400 ml boiling water. Once the water has been soaked up completely by the couscous, fluff it up with a fork. Then add the pomegranate seeds.
  • Serve immediately and with some fresh mint or parsley for decoration.

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