Lamb or Chicken tagine

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Based on a recipe from BBC Food

Ingredients

  •  500g diced lamb or chicken
  • 1 chopped onion
  • 2 carrots, chopped into chunks
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 5 dried apricots chopped
  • 1 cinnamon stick
  • 2.5 cm piece fresh ginger, grated
  • 1 tsp cumin seeds
  • 2 tsps  coriander seeds
  • 3 cardamom pods – seeds removed and crushed
  • 70g chickpeas, soaked overnight and boiled for 1-2 hours or ½ can chickpeas drained and rinsed
  • 1 heaped tbsp fruit chutney
  • 1 glass red wine or water (150ml)
  • Salt to taste
  • 300g cous cous
  • 300ml boiling water

Couscous to serve (follow directions on the packet) or a gluten free alternative such as Quinoa. Fresh coriander to sprinkle if liked.

Method

Sweat the onion, garlic, ginger & carrot in the oil over a low heat for 5 minutes. Turn up the heat and add the lamb or chicken. Stir constantly until the meat is lightly browned.

Stir in all the spices, the chutney, wine or water and ½ teaspoon salt. Replace the lid and cook over a low heat for 45 minutes. Add the chopped apricots and chickpeas and cook for a further 30 minutes. Test the meat – lamb may need a little longer. Check the seasoning

In a bowl, cover the couscous with boiling water. Cover with a plate and leave for 5 minutes. Fluff up with a fork. If there is plenty of liquid in the tagine, add a little of this to the boiling water for soaking.

Serve in bowls, topped with chopped coriander if wanted.

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