Lamb tagine with couscous

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 32
Servings 4
Time

Ingredients

  • LAMB TAGINE
  • 1
    kg
    lamb neck, sliced
  • 10
    saffron strands
  • 5
    ml
    cardamom seeds
  • 10
    ml
    fennel seeds
  • 5
    ml
    cumin seeds
  • 10
    ml
    mild curry powder
  • 15
    ml
    ground coriander
  • 2
    x 400 g cans whole peeled tomatoes
  • 60
    ml
    honey
  • 250
    ml
    chicken or lamb stock
  • 30
    ml
    currants or raisins
  • 45
    ml
    flaked almonds
  • COUSCOUS
  • 30
    ml
    butter
  • 80
    ml
    chopped onions
  • 3
    ml
    crushed garlic
  • 1
    lemon, the grated rind
  • 250
    ml
    couscous
  • salt and pepper to taste
  • TO SERVE
  • ginger strips
  • 3
    ml
    crushed garlic
  • 250
    ml
    chicken stock
  • 1
    lemon, the grated rind
  • 250
    ml
    couscous
  • salt and pepper to taste
  • 50
    ml
    olive oil
  • 2
    onions, sliced
  • 6
    garlic cloves, chopped
  • 1
    x 1,5 cm pice fresh ginger, peeled and grated
  • 65
    ml
    ground cinnamon
 

Method

 
LAMB TAGINE
Season the lamb with salt and pepper.
Heat 30 ml of the olive oil in a frying pan over moderate heat and brown the meat.
Heat the remaining olive oil in a large saucepan and fry the onions, garlic and ginger until soft.
Add all the spices and sauté until fragrant.
Add the tomatoes, honey and stock.
Add the browned meat and simmer for 90 minutes over low heat or until the meat is tender.
Season with salt and pepper and add the currants or raisins and almonds.
Simmer for another 10 minutes.
COUSCOUS
Heat the butter in a saucepan and fry the onions and garlaic until golden brown.
Add the stock and lemon rind.
Bring to the boil and add the couscous.
Stir with a fork for about three minutes or until the couscous is fluffy.
Season with salt and pepper.
TO SERVE
Spoon the couscous onto a serving platter and arrange the lamb tagine on top.
Garnish with fried ginger strips.
 

Read more on: sauté  |  lamb
 

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