Eastern lamb with couscous recipe

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serves: 4
Skill: easy
Cost: cheap
Spice: Mild
Prep: 20 min
Cooking: 1 hr 40 min

Nutrition per portion

Calories 650 kCal 33%
Fat 28g 40%
  -  Saturates 3.5g 18%
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  • 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.


    • 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


    • 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.

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