Ingredients
600 gms Welsh lamb boneless shoulder or neck fillets, trimmed and cut into large cubes
2 onions, peeled and cut into wedges
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground coriander
½ tsp black pepper
400 gms can of chickpeas, drained and rinsed
400 ml lamb or vegetable stock
150 ml orange and mango juice (or similar)
50 gms dried apricots, chopped
50 gms stoned dates, chopped
1 lemon, juice and zest
1 orange, juice and zest
1 tbsp honey
250 gms couscous
A handful of mint, chopped
Pomegranate seeds, to garnish
1 tbsp flaked almonds to garnish
Method
1. Preheat the oven to 170°C / 150°C fan / Gas 3.
2. Place the lamb cubes, onion, spices, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hour 30 minutes, until the meat is tender.
3. Remove the lid and add the couscous. Return to the oven for about 25 minutes until the liquid has been absorbed. You may need to add a little more stock if it’s a bit dry.
4. Just before serving, stir in the chopped mint and garnish with pomegranate seeds.
Tip: Slow cooked Welsh Lamb tagine can be made in a lidded pan over a low heat on the hob, in a slow cooker or in an oven.
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