Recipe – Lamb tagine with lemon couscous & flatbreads

I made this tagine last weekend after getting home from a frosty walk in the coutryside and it couldn’t have been a better choice to thaw us out!

It’s traditional to have dried apricots and prunes in a tagine but I have a husband that can’t stand them, so I compromise by finishing both the tagine and the couscous with pomegranate seeds so I still get that little fruity pop! If you have a tagine pot then great, but if you don’t, you can use a casserole dish with a lid

Serves 2

Ingredients

For the tagine:

  • 450g diced lamb leg
  • 1 x 400g can chopped tomatoes
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 8 sundried tomatoes, roughly chopped
  • 1 pepper, de-seeded & roughly chopped
  • 2 tablespoons rose harissa
  • 1 tablespoon olive oil
  • 1 chicken stock cube
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric

For the couscous:

  • 100g couscous
  • 1 vegetable stock cube
  • 1 teaspoon dried parsley
  • Juice of 1/2 lemon

For the flatbreads:

  • 175g self raising flour, plus a little extra for dusting
  • 175g sour cream
  • 1/2 teaspoon baking powder
  • 50g butter, softened
  • 1 clove garlic, crushed
  • Handful of fresh parsley, very finely chopped

To serve:

  • Handful of pomegranate seeds
  • 5 sprigs of fresh mint, leaves picked and coarsely chopped

Place your tagine pot into a cold oven and then turn on the heat to 200°c (180°c fan oven) This stops the pot from going from cold to hot too quickly and making it crack

Place a large frying pan on a medium heat and add 1 tablespoon olive oil, along with your onions & peppers and fry until soft. Add in the crushed garlic and all of your spices and fry again for a couple of minutes

Next add the lamb, rose harissa & tomato paste to the pan, mix to combine all the ingredients and cook until the outside of the lamb starts to colour. At this point, tip in the tinned chopped tomatoes & sundried tomatoes, crumble over the chicken stock cube and pour over enough boiling water to just cover the lamb

Carefully remove your pre-heated tagine pot from the oven and transfer the contents of your frying pan into it. Place the lid on and put back into the oven to cook for about 1 hour 45 minutes

Once the tagine is in the oven, you can prepare your accompaniments. For the flatbreads combine the self raising flour, sour cream and baking powder in a bowl and mix until it starts to form one large ball. Tip the dough onto a floured surface and use your hands to knead it for a couple of minutes, just to bring everything together. Place the dough in a clean bowl, cover with a teatowel and leave until you’re ready to roll out

In another bowl, add the dry couscous, parsley & lemon juice, and crumble in the vegetable stock cube. Pour over enough boiling water to just cover the couscous, and place to one side

When you’re ready to make your flatbreads (do this just before your tagine is fully cooked), dust your surface with flour and grab your rolling pin. Divide the dough into 4 balls and roll each one out until they’re just under half a centimeter thick – they don’t need to be a perfect shape. Combine the softened butter with the crushed garlic and parsley and set aside ready for brushing over your hot flatbreads

Heat a griddle pan until smoking hot, then place your flatbreads onto it and cook until the bread starts to puff up (you can carefully lift the edge of the bread with tongs to take a peek at how it’s cooking – you want some lovely scorch marks from the griddle) Turn the bread over on the griddle and brush the top liberally with the garlic and parsley butter you made earlier, whilst the second side cooks exactly as the first. Remove from the griddle and brush the other side with the butter, then cut into slices

Uncover your couscous and fluff through with a fork. Remove the tagine from the oven and sprinkle both the tagine and couscous with pomegranate seeds & chopped fresh mint, and serve alongside the flatbreads

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