Lamb And Couscous Tagine Recipe

About this recipe

A fragrant and hearty North African-inspired lamb tagine served over fluffy couscous, perfectly balanced with spices and a hint of sweetness.

Ingredients

• 200 g Dried Apricots
• 20 g Chicken Stock
• 500G Freshos Couscous Semolina
• 100 ml Olive Oil
• - Onion
• 250g Garlic
• 250 g Carrot
• 1 Kg Kissan Tomato Paste
• 200 G Green Choliya/Chickpeas(200 Gm)
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 30 g Smoked Paprika Powder
• 250g Coriander
• 10G Salt
• 50 g Black Pepper

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large pan or tagine over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. Step 2: In the same pan, add the remaining 1 tablespoon of olive oil and sauté the onions until golden and soft, about 5-7 minutes.
3. Step 3: Add the garlic, ground cumin, ground coriander, ground cinnamon, and smoked paprika to the onions. Stir and cook for 1-2 minutes until fragrant.
4. Step 4: Mix in the tomato paste and cook for another 2 minutes. Add the browned lamb back to the pan.
5. Step 5: Add the carrots, chickpeas, dried apricots, and chicken stock to the pan. Season with salt and black pepper. Bring to a simmer, cover, and cook over low heat for 30-35 minutes, or until the lamb is tender.
6. Step 6: While the tagine is simmering, prepare the couscous according to the package instructions. Fluff with a fork and set aside.
7. Step 7: Once the tagine is done, garnish with fresh coriander leaves. Serve hot over the cooked couscous.