An easy to make tagine, which brings you to Morocco...
Course Main Course
Cuisine Moroccan
Keyword lamb, pomegranate, tagine
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 4servings
Ingredients
For the tagine
2onionsfinely chopped
4garlic clovesfinely chopped
1cinnamon stick
1table spooncrushed coriander seeds
1table spoonground cumin
900glambcut 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.
200gdatesas 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
400gtomato passata
4dlbrothI used beef broth, but it could also be vegetable or lamb broth
For the pomegranate couscous
300gcouscous
1table spoonolive oil
1bio lemonzest and juice
1pomegranate
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.