Tags
couscous recipes, creuset recipes, dinner party food, easy dinner party food, Easy lamb Tagine, Healthy comfort food, healthy winter food, lemon and parsley couscous, moroccan food, www.surreyKitchen.com
It is still cold and miserable here in the U.K so comfort food is still very high on the agenda in our household. But isn’t it nice when you can have a warming bowl of comfort food you don’t need to feel guilty about? My easy lamb tagine with tender sweet potato, chickpeas and flaked almonds is both healthy and delicious. The perfect recipe for using up store cupboard spices – turmeric, paprika and ginger.
The real beauty of this recipe is that it can be made in advance of your guests arrival so that instead of sweating in the kitchen you can kick back with a glass of red wine and enjoy their company. In fact this dish only gets better with time. Make a day or two ahead to give the meat and spices time to mature for a Moroccan inspired taste sensation.
Served with my delicious lemon and parsley couscous your dinner guests will be queuing up for seconds.
Ingredients:
Serves 4
Time: Over 2 hours
Tagine
1.1kg/21/2lb diced lamb.
1 large red onion finely chopped
2 cloves garlic finely chopped
2 tsp harissa paste
2tsp ground black pepper
1.5 tsp paprika
1.5 tsp ground ginger
1.5 tsp turmeric
2 tsp ground cinnamon
1 sweet potato peeled and diced
1 courgette quartered and sliced
1 can chickpeas
1 tin chopped tomatoes
olive oil
30z flaked almonds
1 pint/600 ml lamb stock
1 tbsp clear honey
Couscous
200g Couscous
1 cup of boiling water
1 lemon
2 tbsp chopped flat leaf parsley
Preparation Method:
1) Preheat oven to 150C/300F/Gas2. Heat a glug of olive oil in a large casserole/creuset style dish.
2) Fry onion and garlic for ten minutes or until soft. Add diced lamb, sweet potato, harissa paste, paprika, ginger, turmeric and cinnamon and brown the meat on all sides.
3) Add tin of tomatoes, courgette, chickpeas, flaked almonds, honey and season with black pepper. Stir together gently. Bring to the boil and cover with a fitted lid.
4) Place in the oven and cook for 2 hours or until the lamb is tender.
5) Approximately 5 minutes before you are ready to serve the tagine pour the couscous into a medium-sized mixing bowl.
6) Pour over boiling water. Grate the rind of the lemon and add to the couscous. Add the chopped parsley and stir together.
7) Squeeze the remaining juice of the lemon over the couscous and separate grains with a fork.
8) Divide couscous and tagine between four large bowls or plates and serve. Delicious!
I love this recipe Emma! Matt and I took our honeymoon in Morocco last year and we brought back a tagine pot that we still haven’t used. I’m bookmarking this recipe for future use 🙂 It’s been frigid here in Michigan too… I can’t wait for some warmer weather. Stay warm and happy Monday!
I’m sure you’ll love this recipe Heather and keep any leftovers because they make a delicious lunch the following day. I’m counting the days till summer too! Take care. Emma xx
Definitely a great dish for these chilly winter days!
It sure is. Take care. Emma xx
Great stuff Emma, I could do with this right now!
Thanks Melissa. Yes, one thing the U.K and Ireland have in common is the weather so i’m sure a comforting bowl of tagine would suit you this time of year. Take care. Emma xx
Thanks for sharing this great recipe, Emma! Love lamb and will definitely try this on a cold winter’s evening.
Give the recipe a try, it is delicious and perfect with one of your favourite red wines. Take care. Emma xx
Beautiful, love all the ingredients in this recipe. I cooked lamb too this past week. Don’t you just love lamb? 🙂
I’m glad you liked the post and yes I am a big fan of lamb too. I don’t understand people who say they don’t like it. Take care. Emma xx
Your tagine looks so good. Wonderful meal, I love lamb!!
While I don’t eat lamb (for sentimental reasons), this looks amazing…!
Thanks Kim. Obviously you can take out the lamb and use vegetables such as sweet potato, chickpeas, courgettes, peppers, mushrooms etc and make a delicious vegetarian tagine instead. The versatility is the real beauty of this dish. Take care. Emma xx
Pingback: In My Kitchen – March 2015 | SurreyKitchen
Yum! This looks delicious and we’re slowly headed into Autumn weather on this side of the equator so I’m looking forward to making it soon!