Named after the traditional clay pot that it was originally cooked in, a tagine is a traditional fragrant North African stew. This recipe is a mouthwatering leftovers idea from our morroccan-style shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
- Heat the oil in a large heavy-based saucepan and fry the onion for 5 minutes until softened. Then stir in the garlic, sweet potato, ginger, cumin and coriander and cook for a further 5 minutes. Pour over the chopped tomatoes, 200ml (7fl oz) of the stock and season well. Cover with a lid and simmer for 20 minutes, adding the lamb for the last 5 minutes.
- Meanwhile, place the couscous into a bowl and pour over the remaining hot vegetable stock. Cover with cling film and leave for 5 minutes before fluffing with a fork, seasoning and stirring through the lemon zest, juice and half the coriander. Spoon into shallow bowls and top with the lamb tagine. Scatter with the remaining coriander to serve.
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Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.