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Lamb Tagine With Ginger Couscous

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Lamb Tagine With Ginger Couscous

Tagines are one of my favourite ways to enjoy lamb or mutton in winter. This aromatic stew will only taste better if made a day in advance and its’ relatively quick cooking time, makes it ideal for a mid-week meal to entertain with. Use lamb shoulder chops in place of steaks and simmer a little longer for a more economical version.


  • 2 tblsp each whole coriander, cumin and fennel seeds
  • 1 kg trimmed, thick cut lamb or mutton leg steaks
  • 1-2 red onions, peeled and thickly sliced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1-2 red chillies, deseeded and chopped
  • 1 cinnamon stick
  • 1 thin skinned lemon, quartered
  • 400 grams can chopped tomatoes in juice
  • 2 cups chicken stock
  • ½ cup green olives
  • 6-8 fresh dates, sliced
  • 2 tblsp freshly chopped coriander

Ginger Couscous

  • 2 cups quick cook couscous
  • 2 cup hot water or chicken stock
  • 4 tblsp olive oil
  • grated rind and juice of one lemon
  • 1 tblsp finely shredded ginger


  1. Dry roast the coriander, cumin and fennel seeds in a pan over a low heat until fragrant. Crush the spices in a spice grinder or crush coarsely in a coffee mill. (see Cook’s Tip)
  2. Cut the lamb or mutton into 4cm pieces. Heat a dash of oil in a frying pan and brown the lamb pieces on all sides and transfer to a casserole. (This is best done in 2 batches).
  3. Add a little extra oil to the pan and cook the red onions, carrots and parsnips until lightly coloured. Scatter over the browned lamb.
  4. Add the chopped red chilli to the pan and cook for 1-2 minutes before adding the cinnamon, lemon, tomatoes in the juice, chicken stock and olives. Simmer for 2 minutes. Carefully pour over the meat and vegetables and stir gently to combine.
  5. Cover and cook at 160°C for around 50 minutes or until tender. Season with salt and pepper. Stir in the dates and coriander to serve.

Ginger Couscous

  1. Pour the hot water or stock over the couscous and stand for 5 minutes until all the liquid has been absorbed. Fluff with a fork and stir through the olive oil. Cover with plastic wrap and microwave on high power for 2 minutes and then fluff again.
  2. Stir in the lemon rind and juice. Pan fry the ginger in a little oil until tender and stir into couscous. Serve warm. Reheat in the microwave if necessary.

Cooks Tips

When dry roasting spices, it is best to roast them separately as they are usually different sizes and the smaller spices will burn before the larger ones are toasted. When browning meat, make sure you have a very hot pan so that the meat does brown. Do not allow the meat to stew over a low heat or it will be grey in colour and not add sweetness to the finished tagine.

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