Traditionally, a tagine was slow cooked in the remaining heat of the bakers' ovens in Morocco. The easily recognisable conical clay pot would be filled with meat, dried fruit, vegetables, and a small amount of liquid, and left to slow cook for a few hours. On the table in just 20 minutes, tonight’s lamb tagine proves that you can create serious depth of flavour and delicious texture without a clay pot to hand and hours to spare!
Chicken Stock Pot
Couscous(ContainsCereals containing gluten)
a) Pour the boiling water (see ingredients for amount) into a large saucepan along with half the stock pot and stir to dissolve. b) Stir in the couscous, remove from the heat and cover with a lid. c) Leave to the side until ready to serve.
a) Heat a drizzle of oil in a frying pan on high heat. b) When really hot, add the lamb strips, season with salt and pepper and stir fry until browned all over, 1-2 mins, then remove to a bowl and set aside. c) TIP: Don't overcook the lamb here, you are just browning it. We will finish cooking it later!
a) Halve, peel and finely slice the onion. Return the frying pan to medium heat (add a splash of oil if it's dry) and add the onion. Cook, stirring occasionally, until soft, 3-4 mins. b) Meanwhile, quarter the courgette lengthways and chop widthways into small chunks. Roughly chop the apricots. c) Drain and rinse the chickpeas in a sieve.
a) Add the tagine paste and apricots to the frying pan and stir. Cook for 1 minute, then add the courgette. b) Pour in the diced tomatoes, remaining stock pot and the chickpeas. Bring to the boil then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.
a) Return the lamb (and any juices that have come out) to the tagine and cook, stirring occasionally, for another 2-3 mins. b) Season to taste with salt and pepper if needed. c) Fluff the couscous up with a fork.
a) Spoon the couscous into bowls and top with the lamb tagine. Scatter over some flaked almonds to finish. Enjoy!