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.