Moroccan Lamb Tagine
with prunes and spiced couscous. Wine suggestion: Red Bourgogne. Chorey-les-Beaune, Givry, or Irancy. Serves 4-6
- 3 tablespoons olive oil
- 1kg lean diced lamb shoulder
- 2 onions, halved and thinly sliced
- 6 plum tomatoes, peeled and roughly chopped
- 7.5cm piece cinnamon stick
- 1 teaspoon ground ginger
- 2 tablespoons clear honey
- 1 small preserved lemon, finely chopped, or 2 pared strips
- Fresh lemon zest
- 750ml chicken stock
- 250g roughly chopped prunes
- 450g couscous
- 1 teaspoon paprika
- 1 teaspoon mild chilli powder
- 1 tablespoon roughly chopped parsley
- 25g butter
- Heat the oil in a large, flameproof casserole. Fry the lamb until lightly browned all over then transfer to a plate.
- Add the onions to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and simmer for 2-3 minutes.
- Return the lamb to the casserole and add the preserved lemon or strips of lemon zest and the stock, and season well to taste. Partially cover the tagine and leave to simmer gently for 1 hour. Add the chopped prunes 15 minutes before the end of cooking.
- Meanwhile, put the couscous, paprika and chilli powder into a large bowl and stir in 450ml boiling water. Cover with a tea towel and leave to soak for 5 minutes. Then uncover and fluff up into separate grains with a fork.
- Melt the butter in a large pan and add the couscous and parsley and stir over a low heat for a couple of minutes until heated through.
- Season to taste and serve hot with the lamb tagine. Sprinkle with the remaining parsley.
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION, PORTUGAL, FRANCE AND ITALY