Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 150 minutes
Ingredients (for 6 people) :
-2 tbsp ground cuminMethod: Combine all the spices. Rub into the meat with the garlic and onion. Leave to marinate, preferably overnight, although 1-2 hours will be sufficient.
-2 tbsp ground coriander
-1 tsp cayenne pepper
-1 tbsp turmeric
-1 tbsp ground ginger
-1 tsp ground cinnamon
-900g lean lamb,diced
-4 garlic cloves, crushed
-1 onion, finely chopped
-25g Kerrygold butter, now softer, plus extra knob
-1 tsp olive oil
-4 carrots, thickly sliced on diagonal
-400g can chopped tomatoes
-1 tsp tomato puree
-450ml lamb or chicken stock
-1 tsp ground black pepper
-1 tsp sea salt
-1 tbsp finely grated lemon zest
-generous handful chopped coriander
-75g ready to eat dried apricots, halved
-50g flaked almonds
-2 tbsp clear honey
-6 mini pitta breads, to serve
-50g tub Greek yogurt, to serve
-lemon wedges, to serve
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. In a lidded ovenproof casserole dish, heat the butter and olive oil, then add the meat, a handful at a time, cooking until browned.
Add the carrots, tomatoes, tomato puree, stock, salt and pepper. Bring up to the boil. Cover and transfer to the oven for 1½ - 2 hours.
Meanwhile, put the couscous in a bowl with the knob of butter, lemon zest and a pinch of salt and pepper. Pour over 150ml (5fl oz) of boiling water and cover for 10 minutes. Fluff up with a fork, adding half the chopped coriander.
Put the apricots in a jug of boiling water and leave for 5-10 minutes to rehydrate a little.
Put the flaked almonds on a baking tray and toast in the oven, keeping an eye on them as they can burn in matter of seconds.
Remove the casserole dish from the oven, add and stir in the drained apricots, toasted almonds and honey.
Return (uncovered) to the oven for 15-20 minutes to brown.
Put the pittas in the oven to warm through.
Serve the tagine sprinkled with the remaining coriander, accompanied by the couscous, yogurt, pittas and lemon wedges.