Moroccan Lamb Tagine

Instructions

Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl.
Add the lamb to the large bowl and coat in the spices.
Cover with clingfilm and chill overnight.
Preheat the over to 180°C (3.5F/gas mark 3)
Place the garlic, onions and ginger into a food processor and pulse until finely minced.
Heat a large heavy-based casserole over a medium heat.
Add a tablespoon of oil and brown off the marinated lamb in batches.
Add the remaining tablespoon of oil to the pan, then add the onion mixture and cook for a few minutes, until softened but not coloured.
Pour the tomato juice and stock into the pan and then add the browned lamb with the honey, stirring to combine. Bring to the boil, cover and transfer to the oven.
Cook for 1 hour, stirring in the dates halfway through, until the lamb is completely tender and the sauce has thickened and reduced.
Season to taste.
To make the couscous, place it in a large bowl.
Add 4 tablespoons of oil and all the lemon juice.
Mix well, ensuring that the grains are completely coated.
Heat the stock in a small pan and season generously.
Pour the stock over the couscous and allow to sit in a warm place for 6-8 minutes, until all the liquid has been absorbed.
To serve, stir the remaining tablespoons of oil along with the herbs and pomegranate seeds into the couscous and fluff it up with a fork, then spoon into a warm serving dish.
Put the lamb tagine into a seperate warmed dish and scatter over the toasted almonds and coriander leaves.
Place the Greek yoghurt in a bowl with a spoon so that guests can help themselves.