350g lamb diced
14 dried apricots roughly chopped
1 red chilli chopped
1 white onion roughly diced
2 garlic cloves grated
1 cinnamon stick
1/2 tsp ground coriander
Pinch of saffron if you have
1 tbsp tomato purée
1 red pepper cut into strips
400g can of chopped tomatoes
300ml of chicken stock
200g chick peas
80g giant whole wheat cous cous
Preheat your oven to 150 degrees
Heat a glug of olive oil in a casserole pan and add your diced lamb, brown all over and set aside.
Add your onions, garlic and chilli to the pan adding a little more oil if needed. Cook until soft but not brown.
Add the red pepper and cook for 1 more minute.
Add the cinnamon stick, coriander, cloves, saffron (if using) tomato paste and a good grind of pepper and cook for 1 minute.
Add the tinned tomatoes, lamb, apricots and stock, bring to a boil and then reduce to a simmer.
Cover and pop in the oven for 2 1/2 to 3 hours until the lamb is very tender.
10 minutes before cooking ends, pop in your chick peas and if it’s looking a little too runny, keep lid off.
Pop your couscous in a saucepan, cover with cold water and bring to the boil. Reduce heat to a simmer for 6-7 minutes until tender.
Pop your cous cous in a bowl and top with your tagine. Sprinkle with flaked almonds.
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