Tagine is a North African dish named after the heavy, clay pot in which it is cooked. Often rich, sweet and spicy it is the perfect meal to serve on a cool evening.
2 tbsp olive oil
2 onions, chopped
1 large knob fresh ginger, chopped
4 garlic cloves, crushed
1 cinnamon stick
1 tbsp coriander seeds, crushed
1 tsp cumin seeds, lightly crushed
1.5kg boned shoulder or leg of lamb,
cut into cubes
200g medjool dates, pitted
400g can chopped tomatoes
400ml lamb or chicken stock, hot
1 tbsp olive oil (extra)
1 lemon, grated zest and juice
handful fresh mint, roughly chopped
1 pomegranate, seeds
1 lemon (extra), cut into wedges, to serve
1 lime, cut into wedges, to serve
1 Heat oil in a large, heavy-based pan and gently cook onion, ginger and garlic for 10 minutes until softened. Add cinnamon, coriander and cumin and cook for 5 minutes. Add lamb and cook for 10 minutes. Add dates, tomato and stock. Bring to the boil and then simmer gently, covered, for 2Ω to 3 hours.
2 Put couscous, oil (extra) and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely. Use a fork to fluff up couscous and stir in mint and pomegranate seeds.
3 Serve tagine with couscous, lemon (extra) wedges and lime wedges.