Tantalising Lamb Tagine

Serves: 4

Total cooking time: 180 mins

Ingredients HIDE SHOW

Ingredients for 4
800g - 1kg of good quality lamb shoulder - ask your butcher to dice into big 1 inch chunks
2-4 tbsp rapeseed oil
1 red onion, sliced
2 garlic cloves, crushed
Spices - 1tbsp of cumin, ground ginger, cinnamon, sweet paprika, turmeric
250 ml chicken stock
125g pitted prunes - roughly chopped
400g tin of chickpeas - rinse and drain
400g tin of good quality chopped tomatoes
1 tbsp sugar
1 lemon

Pistachios and pomegranates in the couscous give a real Middle Eastern vibe

In a large casserole dish, heat the oil over a medium heat.
Add the onions, cooking them until they soften and start to caramelise.
Add garlic and cook for another minute.
Add all the spices, and allow the aromatics to release… if you need to add more oil then feel free to do so.
Season the lamb and add to the pan tossing it in the spices.
Once the lamb has started to brown, add the tomatoes, stock, prunes and a tbsp of sugar and simmer gently for 3-4 hours, stirring occasionally to prevent the sauce from sticking to the pan (add a splash of water if needed).
For the last 30 minutes add the chickpeas, a squeeze of lemon and check the seasoning.
Cook the couscous to pack instructions – drizzle with olive oil, add chopped mint, parsley, pistachios and /or almonds and a sprinkle of pomegranate seeds – season to taste.

Serve the tagine on the couscous, pour a glass of PepperBox Malbec and enjoy!