Lamb Tagine with Couscous

Steps

1. oven to 170°C. Alternatively, turn on slow cooker (if using).
2. Toss diced lamb with tagine spice mix and set aside to marinate while you prepare the rest of the meal.
3. Prepare vegetables; finely slice onion; peel and dice pumpkin 3cm (until you have about 2 cups worth); roughly chop prunes.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Brown lamb, in batches, for 2–3 minutes each batch. Set aside in a casserole dish (with a lid) or slow cooker (if using). Keep pan on heat and reduce heat to medium.
5. Add another drizzle of oil to pan and fry onion and coriander stalks until soft, 3–4 minutes. Add pumpkin, prunes, tomatoes, chicken stock and salt. Return lamb and resting juices to pan and bring up to a simmer. Simmer gently for 3–4 minutes until thickened slightly. Transfer to casserole dish (or slow cooker), cover and bake for 90 minutes. Alternatively, cook in slow cooker for 4–6 hours on high or 6–8 hours on low. Season to taste with salt and pepper.
6. When tagine has 15 minutes cook time remaining, cook couscous and broccoli. Bring a full kettle to the boil. Place couscous, salt and boiling water in a large, heat-proof, bowl. Cover with a plate to steam for 5 minutes until grains are tender. Fluff up grains with a fork and stir through olive oil. Bring a medium pot of salted water to the boil. Cook broccoli in boiling water for 2–3 minutes until just tender, then drain.
7. Spoon couscous onto plates and top with lamb tagine. Serve broccoli on the side and garnish with coriander.