Lamb tagine with couscous

Serves: 4
Preparation time: 20 minutes, plus marinating time
Cooking time: 2 hours


3 tbsp olive oil
1kg (2¼lb) diced lamb
2 tsp paprika
¼ tsp ground turmeric
½ tsp ground cumin
¼ tsp cayenne pepper
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground cardamom
1 tsp salt
½ tsp ground ginger
1 pinch saffron
¾ tsp ground coriander
2 medium onions, halved then cut into wedges
5 carrots – quartered, then sliced lengthwise into thin strips
3 garlic cloves, minced
1 tbsp grated root ginger
1 lemon, zested
400ml (14floz) chicken stock
1 tbsp tomato purée
1 tbsp honey
1 tbsp cornflour (optional)
1 tbsp water (optional)
Buttered couscous, to serve


1) Place diced lamb in a bowl, toss with 2 tbsp of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander and mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.

2) Heat the remaining 1 tbsp of olive oil in a large, heavy bottomed pot over medium high heat. Add one third of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and root ginger; continue cooking for an additional 5 minutes.

3) Return the lamb to the pot and stir in the lemon zest, chicken stock, tomato purée and honey. Bring to the boil, then reduce heat to low, cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender, then serve with steaming buttered couscous.

4) If the consistency of the tagine is too thin, you can thicken it with a mixture of cornflour and water during the last 5 minutes.

Recipe and image courtesy of Kenwood Around the World in 80 Plates, available online at



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