Lamb Tagine with Jewelled Couscous

Ingredients

• 1kg leg of lamb – diced
• 4 tbsp olive oil
• 2 onions – chopped
• 6 garlic cloves – chopped
• 3 small red chillies – sliced
• 1 thumb of ginger – grated
• 1 bunch of coriander, with the stalks – chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tin (400g) chopped tomatoes
• 1 lamb stock cube
• 400ml boiling water
• 100g apricots – chopped

Instructions

• Pre-heat the oven to 170°C.
• Sauté the onions in a little olive oil in a small frying pan till soft.
• Add the garlic, chilli, ginger, coriander stalks, cumin, coriander and turmeric, cook for a couple of minutes and then place in a casserole dish.
• Season the lamb with salt & pepper, then sear in the frying pan, a few pieces at a time, and add to the casserole.
• When all the meat has been browned, add the tinned tomatoes, stock cube and water to the frying pan and de-glaze and then add with the apricots to the casserole and cook for approximately 1½ hours or until tender.
• Serve with chopped coriander, sprinkled over the top.
• Season well with salt & pepper.