Moroccan Lamb Tagine with Herb Couscous
Delicious recipe from Irish celebrity chef Neven MaguireMain ingredients:
2 tbsp paprika
1 tbsp ground coriander
1 tbsp turmeric
2 tsp ground cumin
2 tsp black pepper
1.5kg (3lb 5oz) lamb shoulder, well trimmed and cut into 4cm (1 ½ in) chunks
4 garlic cloves, peeled and chopped
2.5cm (1 in) piece fresh root ginger, peeled and chopped
3 onions, peeled and roughly chopped
2 tbsp olive oil
600ml (1 pint) tomato juice
600ml (1 pint) lamb or chicken stock
2 tbsp clear honey
225g (8 oz) Medjool dates, halved and stones removed
50g (2 oz) toasted and flaked almonds
Maldon sea salt and freshly ground black pepper
Greek yoghurt and fresh coriander leaves, to serve
For the couscous
350g (12 oz) couscous
Juice of 2 lemons
6 tbsp extra-virgin olive oil
600ml (1 pint) chicken stock
50g (2 oz) dried apricots
4 tbsp chopped fresh flat-leaf parsley and mint
Mix together the paprika, ground coriander, turmeric, cinnamon, cumin and pepper in a large, non-metallic bowl, then tip half into a smaller bowl and set aside. Add the lamb to the large bowl and stir to coat in the spices. Cover with clingfilm and chill overnight.
Preheat the oven to 160⁰C/325⁰F/gas mark 3. Place the garlic, ginger and onions in a food processor and pulse until finely minced. Heat half the oil over a medium heat in a large, heavy-based casserole dish. Brown the marinated lamb in batches. Add the remaining oil and the onion mixture. Cook for a few minutes until the onions are softened but not browned. Stir in the reserved spice mixture and cook for a minute or so until well combined.
Pour the tomato juice and stock into the casserole dish, then add the honey, stirring to combine. Bring to the boil, cover with a lid and transfer to the oven. Cook for 1 hour, then stir in the dates and cook for another hour until the lamb is cooked through and the sauce has thickened and reduced. Add salt and pepper to taste.
Put the couscous in a large bowl, then add the lemon juice and 4 tablespoons of the oil. Mix well to completely coat all the grains. Heat the stock in a medium saucepan and season generously. Pour over the couscous, cover with clingfilm and allow to sit in a warm place for 6-8 minutes until all the liquid has been absorbed.
Chop the apricots and stir them into the couscous, along with the remaining oil, parsley and mint. Spoon the couscous onto plates with helpings of the tagine. Scatter over the toasted almonds and serve with a bowl of Greek yoghurt and coriander leaves
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