Lamb Tagine with Buttered Herb Couscous – Recipe
Lamb Tagine with Buttered Herb Couscous
This classic North African dish is filling, warming and utterly delicious.
Serves 4, takes 2.5hr
Small chunk of fresh ginger, peeled and sliced
2 cloves of garlic, peeled
2 tsp cumin
1 large red chilli, halved
1 large bunch of coriander
Zest and juice from a lemon
750g lamb, cut in to chunks, try neck fillets, lean shoulder or leg
500g butternut squash, peeled and cut in to chunks
1 red onion, cut in to wedges
350ml lamb stock (a cube is fine)
1 tin of chopped tomatoes
4 spring onions, shredded
- Put the ginger, garlic, cumin, chilli and the roots from the coriander in a small food processor or blender with the lemon juice and 3tbsp of olive oil.
- Whizz to make a spice paste. If you don’t have a processor just chop the ginger, garlic, chilli and coriander roots as finely as possible by hand and mix with the cumin, lemon juice and olive oil.
- Heat the oven to 160C/gas3.
- Heat a large casserole dish with a little more oil.
- Add the lamb in batches and brown really well all over.
- Add the spice paste to the lamb and cook for a couple of minutes then add the squash and onion and stir for a minute.
- Pour in the lamb stock and tomatoes and stir well.
- Cover then transfer to the oven and cook for 2-hours until the lamb is melt-in-the-mouth tender.
- To make the herb couscous, put the couscous, butter and a big pinch of salt in to a bowl with the zest from the lemon and the spring onions.
- Pour over 400ml of boiling water then stir and cover with cling film or a plate for 5-mins – stir again to fluff up then chop the coriander leaves and stir half through the couscous.
- Serve the tagine with the couscous, scatter over the rest of the coriander to finish.