Ingredients Jump to Instructions ↓

  1. 700g boned shoulder of Welsh lamb, trimmed and cut into 5cm chunks

  2. 4tbsp olive oil

  3. 1 onion, thinly sliced

  4. 2 garlic cloves, crushed

  5. tsp ground turmeric

  6. tsp ground coriander

  7. tsp ground cumin

  8. 2 cinnamon sticks

  9. 450ml chicken or lamb stock, hot

  10. 400g can chopped tomatoes

  11. 75g dried ready-to-eat figs

  12. 75g dried ready-to-eat apricots

  13. 6 fresh, ripe apricots, halved and stoned

  14. 4 fresh figs

  15. 175g couscous

  16. 410g can chickpeas, drained and rinsed

  17. 2 tbsp extra-virgin olive oil

  18. Juice of half a lemon

  19. Bunch of fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C (fan 160°C / gas mark 4). Season the lamb. In a large casserole or tagine, heat 2tbsp of the oil and brown the lamb, in batches, then set aside.

  2. Add the remaining olive oil to the casserole along with the onion and gently fry for 10 mins, until softened and lightly golden. Add the garlic and the spices and cook for a further 3 mins.

  3. Return the lamb to the casserole. Add the stock, tomatoes, dried fruit and bring up to a simmer.

  4. Cover the casserole with a lid and place in the oven for 1¼ - 1 ½hrs.

  5. Remove the casserole from the oven and add the fresh apricots and figs. Gently cook on the hob, uncovered, for 30 mins, to reduce the sauce a bit.

  6. Meanwhile, make up the couscous according to pack instructions. Stir in the chickpeas. For the dressing, mix the oil and the lemon juice together and season. Pour over the couscous and chickpeas and mix well.

  7. Sprinkle the couscous salad with the fresh coriander and serve with the lamb tagine.


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