Slow-cooked until mouthwateringly tender and served on a bed of couscous, jewelled with pomegranate seeds, this lamb tagine is the perfect meal to rustle up midweek.
- Preheat the oven to Gas Mark 4, 180°C, fan 170°C.
- In a large heavy-bottomed casserole dish, heat the oil and lightly brown the onions, ginger and spices for 10 minutes. Add the remaining tagine ingredients, except the chopped coriander leaves, to the casserole, mix well and bring to the boil on the hob. (Don’t brown the lamb before adding to the casserole.)
- Once boiling, cover the top with a piece of nonstick baking paper and then with the casserole’s lid. Place in the preheated oven and cook for 1½ hours. At the end of this time, lower the oven to gas ¼, 110°C to keep the tagine warm.
- Prepare the couscous: put it in a heatproof bowl and add the stock with the knob of butter. Stir well, cover with a sheet of nonstick baking paper and set aside for 5 minutes.
- Deseed the pomegranate, putting the seeds into a bowl together with any excess juice. Add these and the chopped mint to the couscous. Stir the chopped coriander into the lamb tagine and serve on top of the couscous.
*Inspired by Sian W. featured in the Realfood Cookbook
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