Monday, 7 July 2014
Lamb Tagine with Cous-Cous.
In an oven proof pan soften a chopped onion or two, add a knob of grated or chopped ginger, a couple of teaspoons of crushed coriander seeds, a teaspoon of cinnamon, half a chopped chilli (optional) and season.
Add diced lamb - I used neck fillet, but any cut is ok especially those cheaper ones that lend themselves to slow cooking - colour and add a good squeeze of tomato puree, half a dozen chopped tomotoes and a teaspoon of honey.
Bring to a simmer place in oven with the lid on for around 1hr 20mins (remove the lid for the last half an hour of cooking).
Place the cous cous in a bowl add the juice of half a lemon and season well.
Add hot chicken stock - leave in a warm place for 5 mins and stir well - add more stock if needed.
Stir in chopped mint or parsley and serve with pomegranate seeds.