Apricotty lamb tagine

Apricotty lamb tagine

By
From
One Dish. Two Ways.
Serves
6
Photographer
Mark Roper

Sweet apricots, dates and fragrant butternut pumpkin make this a delicious Middle Eastern family meal.

Ingredients

Quantity Ingredient
60ml olive oil
1 onion, finely diced
2 small carrots, finely diced
600g lamb, diced
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon saffron threads
1/2 cinnamon stick
1/4 teaspoon ground allspice
1 tablespoon honey
80g dried apricots, cut into quarters
2 stoned dates, cut into quarters
1 vegetable stock cube
1 small butternut pumpkin, cut into 2 cm cubes
squeeze lemon juice
salt and freshly ground black pepper
185g dry couscous

Ingredients for adults

Quantity Ingredient
2 tablespoons flat-leaf parsley, chopped
2 tablespoons coriander leaves, chopped, plus extra to serve
1/2 orange, zested
1/4 teaspoon ground chilli
red chilli, chopped, to serve
2 tablespoons pine nuts, toasted

Method

  1. Heat 2 tablespoons of the olive oil in a heavy-based saucepan over a medium heat. Cook the onion and carrot for 3–4 minutes, or until the vegetables have softened.
  2. Add the lamb and brown all over. Stir in the garlic, cumin, ginger, saffron, cinnamon stick and allspice and cook for 2 minutes. Add the honey, apricots and dates, crumble in the stock cube and pour in enough boiling water to cover the meat – about 2 cups. Stir and bring to the boil. Lower the heat, cover and simmer gently for 45 minutes.
  3. Remove the lid and cook for a further 30 minutes. Stir in the pumpkin and simmer for 20–30 minutes more, or until the pumpkin and lamb are tender.
  4. Meanwhile, prepare the couscous according to the packet instructions. Add the remaining olive oil, the lemon juice and salt and pepper to the couscous and combine.

Dish one

  • Serve out some couscous onto the kids’ plates and top with the tagine.

Dish two

  • Stir the parsley, coriander, pine nuts and orange zest through the remaining couscous. Stir the ground chilli through the tagine and serve on a bed of couscous. Garnish with the fresh chilli and coriander.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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