Moroccan Lamb Tagine

Recipe by Chef Neven Maguire.

• Difficulty: Medium
• Category: Mains

Ingredients

• 1 tbsp hot paprika
• 1 tbsp ground coriander
• 1 tbsp tumeric
• 1 tbsp ground cinnemon
• 1 tbsp ground cumin
• 1 tbsp course ground black pepper
• 3 lb 5oz lamb shoulder (well trimmed and cut into chunks)
• 2 garlic cloves (crushed)
• 1 onion (chopped)
• fresh root ginger (peeled and chopped)
• 2 tbsp Donegal Rapeseed Oil
• 450 ml tomato juice
• 450 ml chicken stock
• 1 tbsp clear honey
• 200 g medjool dates (stones removed and cut in half)
• 50 g toasted flaked almonds
• sea salt and freshly ground pepper
• fresh coriander leaves (to garnish)
• greek yogurt (to garnish)

Cous Cous

• 350 g couscous
• 6 tbsp Donegal Rapeseed Oil
• juice of lemons
• 600 ml chicken stock
• sea salt and freshly ground black pepper
• 4 tbsp fresh flat leaved parsley (chopped)
• 4 tbsp fresh mint (chopped)
• 1/2 pomegranate (seeds removed and white pith removed)

Instructions

1. Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl.
2. Add the lamb to the large bowl and coat in the spices. Cover with clingfilm and chill overnight.
3. Preheat the over to 180°C (3.5F/gas mark 3)
4. Place the garlic, onions and ginger into a food processor and pulse until finely minced.
5. Heat a large heavy-based casserole over a medium heat.
6. Add a tablespoon of oil and brown off the marinated lamb in batches.
7. 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.
8. 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.
9. 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.
10. To make the couscous, place it in a large bowl.
11. Add 4 tablespoons of oil and all the lemon juice.
12. Mix well, ensuring that the grains are completely coated.
13. Heat the stock in a small pan and season generously.
14. 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.
15. 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.