Lamb Tagine with Couscous

For two portions:

200-300g lamb, diced
1 large onion
1 small red chilli
2 heaped teaspoons of tagine spice mix (including cinnamon, ground cumin, ground coriander, ground ginger)
400g chopped tomatoes
1 ripe mango, peeled and diced
4 dried apricots, diced

150g couscous
1 tomato, diced
1/2 red pepper, diced
fresh mint, chopped
stock powder/fresh chicken stock

natural yoghurt to serve with

Preheat the oven to 140°C.
Heat some oil in a casserole dish and brown onions and meat. Add the red chilli and cook for 2 more minutes. Season with salt, pepper, and the tagine spices. Fill up with chopped tomatoes and add the fruit. Cover with the lid and transfer to the oven. Leave to cook for at least 2 hours (3-4 hours are even better).

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For the couscous: Cover the couscous in stock (about 200ml) and leave to soak for 5-10 minutes. Add the tomato, pepper, and mint to the couscous and season with salt, pepper, and lemon juice. FullSizeRender-2

Serve the tagine with couscous and top with some natural yoghurt. Enjoy 🙂

 

 

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