Lamb tagine and cauliflower couscous

Paul Merretts luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous
By Paul Merrett
Lamb tagine and cauliflower couscous
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the lamb tagine

  • 1 kg neck lamb fillet, off the bone, cut into pieces
  • plain flour, for dusting
  • dashes of olive oil
  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 7 1/2 cm peice of root ginger, grated
  • pinches saffron
  • 2 tomatoes, each cut into 6
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 X 5 cm stick of cinnamon
  • 250 g dried apricots, soaked overnight in water if possible
  • 2 tbsp clear honey, plus extra for drizzling
  • 1 X 200 g tin chickpeas, drained
  • handfuls chopped parsley

For the cauliflower couscous

  • heads cauliflower

Method

1. For the lamb tagine: dust the lamb in the flour, season with salt and freshly ground black pepper and cut into 5cm chunks. Heat a dash of olive oil in a large casserole pan and brown the seasoned meat all over. Set aside.

2. Add the onions, garlic, ginger and saffron to the pan. Stir together until lightly browned; then add the sliced tomatoes, cumin, coriander and cinnamon stick.

3. Return the meat to pan, cover with cold water and bring to boil, Reduce the heat, cover and simmer for about 1 hour, stirring from time to time.

4. Drain the dried apricots if you have soaked them; then add them to the pan with the honey and chickpeas. Simmer until the meat is tender and the sauce thick.

5. For the cauliflower couscous: with a sharp knife, remove the green outer leaver and stalk from the cauliflower.

6. Blend to a fine crumb in a food processor, then wrap in a sheet of muslin. Seal the muslin and tie it with string to the top of a large pan of boiling water, taking care not to allow the muslin to touch the water. Steam until just cooked - about 6 minutes.


7. To finish the lamb tagine: stir in the chopped parsley when you are close to serving. Serve in bowls with the cauliflower couscous and honey, to taste, drizzled over.

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