Lamb mince tagine

A taste of the middle east, perfect for a mid-week supper

Preparation: 15 mins
Cooking: 30 mins
Serves: 4

What you need:

450g/1lb lean lamb mince
1 onion, peeled and chopped
20ml/4tsp plain flour
10ml/2tsp ground cinnamon
5ml/1tsp ground coriander
5ml/1tsp ground cumin
10ml/2tsp ground turmeric
10ml/2tsp ground ginger
1.25ml/1/2tsp saffron threads, soaked in a little hot water, optional
200ml/7floz good, hot lamb stock
15ml/1tbsp runny honey
Salt and freshly milled black pepper
75g/3oz ready to eat apricots or prunes, halved
1 x 400g can chick peas, drained
30ml/2tbsp freshly chopped coriander

For the lemony couscous:

250g/9oz couscous
Juice of 1 lemon
450ml/1/2pint good, hot vegetable stock
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped mint

What you do:

Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.

Quality Standard lamb

Quality Standard lamb is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.