Lamb Tagine with Flaked Almond Cous Cous

Lamb Tagine with Flaked Almond Cous Cous

I have never ever made a Tagine but it’s something I actually really really like!

Melt in the mouth Lamb in a sweet but savoury sauce… I’ve added some Butternut Squash to this to take it to next level Autumnal comfort food and it didn’t disappoint!

For 4/6 people you will need

  • 500g diced Leg of Lamb
  • 1 Red and 1 Yellow Pepper diced
  • 1 Onion diced
  • 1/2 Butternut Squash diced
  • 2 Carrots
  • 2 Garlic cloves
  • 12 soft dried Apricots halved
  • 1 tbsp Honey
  • 1 tin Chopped Tomatoes
  • 1/2 tin Chick Peas
  • 1 tsp Cinnamon
  • 1 tsp ground Ginger
  • 2 tsp Cumin
  • 3 Lamb Oxos
  • chopped Parsley
  • Salt and Pepper to season

In a heavy based pan or even better a Tagine heat some oil or oil spray, then fry off the Onions, Peppers and Carrot for around 5 minutes.

Add the Lamb and brown that off, then add the Spices, Garlic, Lamb Oxos and a big pinch of Salt then cook for a minute or so.

Add the Apricots and Honey, then the tin of Tomatoes and a tin of Water. Bring to the boil then lower to a simmer and cover with a lid, let it simmer for around an hour.

After an hour, remove the lid and let it simmer for 30 minutes with the lid off to allow the sauce to thicken.

Add the Chickpeas and Butternut Squash and simmer for another 30 minutes until the squash is cooked.

Whilst the squash is cooking I make the cous cous. I have linked another recipe of mine which includes a Cous Cous recipe here. I followed this recipe using the same Herbs and Spices but only added Pomegranate, a handful of toasted flaked Almonds and chopped Parsley.

And that’s it! This is quite a lengthy recipe with a lot going on but honestly one of the nicest things I’ve eaten in a while. Once all the prep is done it’s easy peasy and definitely worth all the effort!!

Hope you enjoy it!

L x

Leave a Reply