3 tbsp sunflower oil
1 kg boneless shoulder of lamb, cut into 2-3cm cubes, trimmed of fat or gristle
Salt and freshly ground black pepper
3 onions, peeled and finely sliced
6 cloves of garlic, peeled and finely sliced
3 tsp ground cumin
3 tsp ground coriander
1 ½ tsp cayenne pepper
1 ½ tsp smoked paprika
3 tbsp tomato paste
300g dried apricots, chopped
1.5 litres chicken stock
3 x 400g tins of chickpeas, drained and rinsed
1 tbsp runny honey
Fresh coriander leaves to garnish
For the couscous
800ml chicken stock
4tbsp olive oil
2 tbsp chopped parsley
- Preheat the oven to 160°C/Fan 140°C/Gas mark 3.
- Pour the sunflower oil into a large casserole dish or oven-proof saucepan and heat over a high heat. Add the lamb and cook, stirring occasionally until well browned all over (about 3-4 minutes). Season with a little salt and pepper.
- Reduce the heat to a medium then add the onions and garlic and fry for 6-8 minutes. Stir in the spices and cook for another minute, then add the tomato paste, apricots and stock. Bring to the boil then cover with a lid and place in the oven.
- After 1 ½ hours, remove the dish from the oven and stir in the chickpeas and honey. Return to the oven and cook for a further 30 minutes.
- Meanwhile, to make the couscous, pour the stock into a large saucepan and bring to the boil. Stir in the couscous and olive oil then remove from the heat and allow to stand for 5 minutes or until the liquid has been absorbed.
- Fluff up the couscous with a fork and stir in the parsley and season with pepper. Serve the couscous on warm plates topped with a ladle of the tagine, garnished with a few coriander leaves.