Lamb Tagine with Date Couscous

Lamb Tagine with Date Couscous

Ready in 150 minutes Serves 6
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, July 14, 2019.

Ingredients

Tagine

  • 1 lamb shoulder
  • 2 packs tagine spices
  • 1 red onion, cut into small wedges
  • 1 bunch baby carrots, ends trimmed
  • 1 pack garlic and ginger paste
  • 1 pack tomato paste
  • 1-2 tsp beef stock powder
  • 1-2 cups water

Couscous

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

To Serve

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

Steps

  1. Prep night before or morning of Pat lamb dry and place in slow cooker/casserole dish. Rub with tagine spices and 1 tsp salt. Season well with pepper. Prep onion and carrots and place into dish with lamb, along with garlic and ginger paste. Cover and set aside until ready to cook.
  2. To cook 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. To cook in oven Preheat oven to conventional 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 Prep courgette and fold through cooked couscous. Pull or slice lamb into bite-sized pieces and return to sauce. Season.
  6. Serve couscous topped with tagine, yoghurt, almonds and mint.

Nutritional Information

Energy 2422 kj
579 kcal
Protein 38.1g
Carbohydrate 52.0g
Fat 23.2g