Lamb and Apricot Tagine with Couscous

A fragrant North African stew with tender lamb, sweet apricots, and warming spices, served over fluffy couscous.

SHOPPING LIST

• lamb shoulder600g
• onion2
• garlic cloves3
• ground cumin2 tsp
• ground coriander2 tsp
• ground cinnamon1 tsp
• chicken stock cube1
• tinned chopped tomatoes400g
• dried apricots150g
• chickpeas400g tin
• couscous300g
• olive oil2 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Heat the olive oil in a large pot over medium heat and brown the lamb shoulder chunks on all sides for 5 minutes.
2. 2Add the chopped onions and cook for 5 minutes until soft, then stir in the garlic, cumin, coriander, and cinnamon for 1 minute.
3. 3Crumble in the stock cube, pour in the tinned tomatoes, and add 200ml water, then bring to a simmer.
4. 4Add the dried apricots and drained chickpeas, cover, and simmer gently for 50 minutes until the lamb is tender, stirring occasionally.
5. 5Meanwhile, put the couscous in a bowl, pour over 350ml boiling water, cover, and leave for 5 minutes.
6. 6Fluff the couscous with a fork and season with salt and pepper.
7. 7Serve the tagine over the couscous, ensuring the lamb is piping hot throughout.

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