This recipe traditionally uses a lean leg of lamb. Well, I make it for me basically, although these quantities will feed two people.
250g lamb steaks cut into 1.5cm cubes. Leave any fat on the meat.
½cup finely chopped onion – I use cibouli as most of my readers know
1 large clove finely chopped garlic
½ cinnamon stick
¾cup chicken stock – I make this for convenience from Knorr chicken powder
½cup finely chopped coriander
½cup flat-leaf parsley
½cup cooked chickpeas
¾cups diced apricots
Juice one lemon – I often use lemon juice packaged by supermarkets
S&P to taste
¾cup dried couscous
½cup vegetable stock – again made from Knorr Vegetable stock cubes. I used a third of a cube for the quantity of stock I needed.
Respectable knob of butter
4-5 dried apricots chopped finely
½tsp ground cinnamon
1tbsp chopped parsley
Handful toasted almond slivers – toast carefully in a dry pan turning all the time until fragrant. Don’t burn them!
Seal the lamb in hot oil to get even colour. Take out of the pan and add the onion and garlic. Cook until soft.
Add the cinnamon stick and stock and bring to the boil. Add half the herbs and the reserved lamb pieces plus any juices.
Continue to cook on medium heat for about 10 minutes until the liquid has reduced by about half, and then add chickpeas, apricots and honey. Use a little cornflower mixed with cold water to thicken the gravy.
Transfer the Tagine to a deep sided baking dish, cover with foil and place into the oven at 150°C/300F oven for 40 minutes, checking after 20 minutes, then every 10 minutes until the lamb is tender.
Remove from the oven; add the rest of the herbs and lemon juice. Season well with ground black pepper and salt. Add more cornflour thickening if necessary and return to oven for 10 minutes.
For the couscous, mix all of the dry ingredients apart from the almonds together in a large mixing bowl and season well
Bring vegetable stock and butter to the boil and pour over the dry couscous mix and stir well
Cover the dish and allow to soak for five minutes
To serve, fluff up the couscous with a fork and add the toasted almonds and chopped parsley
Serve a generous pile of the couscous with the Tagine sprinkle with more toasted almonds and chopped coriander
This is very tasty. Couscous sets off a tagine anytime.