Lamb Tagine with Date Couscous

Lamb Tagine with Date Couscous

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, May 5, 2019.
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Ingredients

Tagine

  • 1 lamb shoulder
  • 1 pack tagine spices
  • 1 red onion
  • 1 bunch baby carrots
  • 3 cloves minced garlic
  • 1 Tbsp grated ginger
  • 1 pack tomato paste
  • 1-2 tsp beef stock powder
  • 1-2 cups water

Couscous

  • 1 1/2 tsp chicken stock powder
  • 1 1/2 cups boiling water
  • 1 pack couscous
  • 1 pack chopped dates
  • 1 courgette

To Serve

  • 150g yoghurt
  • 1 pack sliced almonds
  • 1 bunch mint

Steps

  1. Prepare night before or morning of Pat lamb dry and rub with tagine spices and 1 tsp salt. Season well with pepper. Slice onion into 1cm wedges and trim carrots. Place lamb and veggies into slow cooker or casserole dish along with garlic and ginger. Cover and set aside until ready to cook.
  2. Cook tagine in slow cooker Add tomato paste, 1 tsp beef stock powder, 1 cup water and a drizzle of vinegar to slow cooker with lamb (sauce will not completely cover lamb) and cook on low for 9-10 hours. Lamb will easily fall off the bone when ready
  3. Cook tagine in oven Preheat oven to 200°C. Add tomato paste, 2 tsp beef stock powder, 2 cups water and a drizzle of vinegar to casserole dish with lamb, cover and cook in oven for about 2 hours. Lamb will easily fall off the bone when ready.
  4. Cook couscous Add chicken stock powder and boiling water to a pot and bring to the boil on high heat. Once boiling turn off heat, add couscous, dates and a pinch of salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  5. To finish Grate courgette and fold through cooked couscous. Pull or slice lamb into bite-sized pieces and add back to sauce. Season to taste.
  6. Serve couscous topped with tagine, yoghurt, almonds and mint.