Saturday, 9 January 2010

Lamb Tagine with Pomegranate Couscous

Lamb Tagine with Pomegranate Couscous 

For the lamb tagine 
4 tbsp olive oil 
4 garlic cloves, peeled and crushed 
4 onions, peeled and chopped 
4 tsp grated, fresh ginger 
1½ tbsp ground coriander 
3 tsp ground cinnamon 
salt and black pepper 
500g lamb shoulder, boned, fat removed and cut into cubes 
1 tbsp tomato purée 
½ cup chopped sun-dried tomatoes 
½ cup sliced green olives 
½ cup chopped dried apricots 

For the couscous 
1 small pomegranates 
500g couscous 
3 tbsp olive oil 
1/2 lemon, juice and zest 
3/4 litre boiling chicken stock 
salt and black pepper 
4 tbsp chopped coriander 

Preheat the oven to 160 C. 
For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. 
Add the olive oil, garlic, onions, ginger and spices and season with salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. 
Add the lamb, tomato purée, chopped ingredients and honey into the saucepan, stir throughly. 
Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. 
Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. 

Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds. 
Place the couscous in a bowl and mix in the olive oil and lemon juice and zest. 
Pour the boiling stock onto the couscous and season with salt and black pepper. 
Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. 
Stir the chopped herbs and pomegranate seeds into the couscous. 

To serve, place the tagine on serving plates with couscous.