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Moroccan lamb tagine

Moroccan lamb tagine , with prunes and spiced couscous
  • 1

    Heat the oil in a large, flameproof casserole. Fry the lamb until lightly browned all over then transfer to a plate.

  • 2

    Add the onions to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and simmer for 2-3 minutes.

  • 3

    Add the onions to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and simmer for 2-3 minutes.

  • 4

    Partially cover the tagine and leave to simmer gently for 1 hour. Add the chopped prunes 15 minutes before the end of cooking.

  • 5

    Meanwhile, put the couscous, paprika and chilli powder into a large bowl and stir in 450ml boiling water.

  • 6

    Cover with a tea towel and leave to soak for 5 minutes. Then uncover and fluff up into separate grains with a fork.

  • 7

    Melt the butter in a large pan and add the couscous and parsley and stir over a low heat for a couple of minutes until heated through.

  • 8

    Season to taste and serve hot with the lamb tagine. Sprinkle with the remaining parsley.


  • It’s ready!

The perfect

combination

Oenology

Discover it CHOREY-LES-BEAUNE

Served with a Red Bourgogne. Chorey-les-Beaune, Givry, or Irancy.

Tasting tip

Discover the aromas of CHOREY-LES-BEAUNE

  • Serves4 people
  • Preparation time25 min

Ingredients

3 tablespoons olive oil
1kg lean diced lamb shoulder
2 onions, halved and thinly sliced
6 plum tomatoes, peeled and roughly chopped
7.5cm piece cinnamon stick
1 teaspoon ground ginger
2 tablespoons clear honey
1 small preserved lemon, finely chopped, or 2 pared strips
Fresh lemon zest
750ml chicken stock
250g roughly chopped prunes
450g couscous
1 teaspoon paprika
1 teaspoon mild chilli powder
1 tablespoon roughly chopped parsley
25g butter

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{climat Vignoble Bourgogne Patrimoine Mondial}