Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Moroccan Lamb Tagine with Lemon and Pomegranate Couscous

Moroccan Lamb Tagine with Lemon and Pomegranate Couscous

This aromatic lamb tagine can be made in advance and reheated, the perfect dish for an end-of-summer evening.

Difficulty:
Prep time: 30 minutes
Cook time: 1 to 2 hours
Serves: 12-14
Moroccan Lamb Tagine with Lemon and Pomegranate Couscous Image 1

Ingredients

For the tagine...

4 tbsp olive oil
8 garlic cloves, peeled & crushed
4 onions, chopped
4 tsp grated, fresh ginger
1½ coriander seeds, crushed
3 tsp ground cinnamon
3 kg Darts Farm shoulder of Lamb, boned, fat removed, cut into small cubes (speak to our Master Butchers for more info!)
2 tbsp tomato purée
2 kg ripe Tomato Stall tomatoes, chopped
4-5 tbsp Darts Farm honey

For the couscous...

1 large pomegranate
800g Artisan Grains couscous
6 tbsp olive oil
2 lemons (juice only)
1 litre boiling chicken stock or water
4 tbsp chopped fresh mint or coriander

Method

1. Preheat the oven to 160C/Gas 2.
2. For the tagine, heat a large ovenproof casserole/heavy saucepan on a medium heat.
3. Add the olive oil, garlic, onions, ginger and spices, season with sea salt and freshly ground black pepper. Stir and cook on low heat for 10 minutes until the onions are soft.
4. Add the lamb, chopped tomatoes and honey in the saucepan, stir in well.
5. Bring to a simmer, place in the oven for 1½ hours, until the lamb is tender.
6. Remove the lid of the saucepan halfway through to let the liquid reduce and thicken.
7. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds, removing the white membrane around them.
8. Place the couscous in the bowl and mix with the olive oil and lemon juice.
9. Pour the boiling stock on to the couscous, season with sea salt and ground black pepper.
10. Allow the couscous to rest in a warm place for 5-10 minutes until the liquid is absorbed.
11. Stir in the chopped herbs and pomegranate seeds.
12. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

Enjoy!


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