Lamb tagine with herbed couscous

    1 hour 25 min

    This lamb dish is a cracker when I invite people round to my house. Everybody says, "cook lamb tagine again!" so it sort of stuck!

    Surrey, England, UK
    18 people made this

    Serves: 4 

    • 1 teaspoon ground cloves
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground paprika
    • 1 teaspoon ground saffron
    • oil for frying
    • 100g diced lamb
    • 1 onion, chopped
    • 1 (400g) tin chopped tomatoes
    • 1 cinammon stick
    • 100g couscous
    • 1 splash lemon juice
    • 1 to 2 handfuls fresh chopped herbs (parsley, mint, etc.)
    • Greek yoghurt, to serve
    • 1 sprig parsley, to serve

    Prep:10min  ›  Cook:1hr  ›  Extra time:15min marinating  ›  Ready in:1hr25min 

    1. Put the cloves, turmeric, paprika and saffron into a bowl. Stir in the lamb to coat and marinate for 15 minutes.
    2. Meanwhile, fry the onion until it is soft, then add the chopped tomatoes and the cinnamon stick. Simmer gently.
    3. Cook the couscous as directed on pack. Put into a bowl and add lemon juice and herbs, then put a saucer over it and leave to rest.
    4. Transfer the couscous to a plate then put the lamb mix on top. Then add a generous dollop of Greek yoghurt and a sprig of parsley.

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     -  30 Mar 2011