A delicious lamb tagine that's tasty and wholesome for the whole family. You can let it simmer for one hour without much to do. It is economical at only £1.31 per person.
Ingredients
- 1 tbs sunflower oil
- About 350g (12oz) lean shoulder or leg of lamb, diced
- 1 onion, peeled and sliced
- 1 tsp each of ground cinnamon, cumin and turmeric
- 400ml (14fl oz) lamb or vegetable stock
- 1 red pepper, deseeded and roughly chopped
- 8 ready-to-eat dried apricots
- 410g can borlotti beans or chickpeas, drained and rinsed
- 1 tsp honey
- Grated zest and juice of ½ a lemon (use other half in the couscous, see below)
To serve:
- 175g (6oz) couscous
- Grated zest and juice of ½ a lemon
- A good handful of chopped fresh herbs, optional
- Salt and ground black pepper
WEIGHT CONVERTER
Method
- Heat the oil in a large pan. Add the lamb and onion in a single layer and cook over a high heat, turning it occasionally until the meat browns all over. Add the spices and cook for another min, stirring.
- Pour in the stock. Bring to the boil. Add the red pepper and apricots and mix in well, then reduce the heat and simmer for 1 hour.
- Add beans or chickpeas, honey and lemon zest and juice and cook for another 30 mins to an hour, until the lamb is tender.
- Make up the couscous, according to pack instructions, stir in lemon zest and juice, chopped herbs and seasoning.
Top Tip for making Eastern lamb with couscous
Buy a half leg or shoulder of lamb and cut it into chunks yourself. It’s a lot cheaper than buying it ready-diced. Add some garlic and ginger for extra flavour and sprinkle with a few toasted pine nuts.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Lamb pie with rosemary pastry
This lamb, leek and potato pie with rosemary pastry is the perfect weekend or dinner party dish.
By Rosemary Shrager Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Paris Hilton’s expert-approved parenting rule that ‘bans’ her two kids from using one everyday item
The socialite is taking in all the expert advice she can when it comes to her parenting rules
By Charlie Elizabeth Culverhouse Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock Published