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Moroccan Lamb Tagine with Lemon and Pomegranate Couscous

An aromatic slow-cooked lamb dish served alongside fruity lemon couscous, fresh pomegranate seeds, and a dollop of Greek yoghurt.

DinnerLambSlow CookedCouscousTagineMoroccan
Estimated Nutrition
Calories
987.1
kcal / serving
11845.2 kcal total
Carbs
64.6g
per serving
775.2 g total
Fat
54.1g
per serving
648.8 g total
Protein
60.5g
per serving
725.5 g total
Cook Time
90
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Purée
Dairy
1
bowl
Greek Yoghurt
thick
Fruits
1
piece
Pomegranate
large
2
piece
Lemon
juice only
1
piece
Lime
cut into wedges
GrainsCereals
800
g
Couscous
Liquids
1
litre
Chicken Stock
boiling; water may be substituted
Meat
3
kg
Lamb Shoulder
boned, fat removed, cut into 4cm cubes
NutsSeeds
8
piece
Garlic
cloves, peeled and crushed
1.5
tbsp
Coriander Seeds
crushed
3
tsp
Cinnamon
ground
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
4
tbsp
Mint
fresh, chopped
4
tbsp
Coriander
fresh, chopped
OilsFats
4
tbsp
Olive Oil
for the tagine
6
tbsp
Olive Oil
for the couscous
Other
4
tbsp
Honey
Vegetables
4
piece
Onion
peeled and chopped
4
tsp
Ginger
fresh, grated
2
kg
Tomato
ripe, coarsely chopped

Method

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