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Moroccan Lamb Tagine with Pickled Lemons and Herbed Couscous

Succulent lamb fillet simmered with aromatic spices, served alongside herbed couscous and quick-pickled lemons for a fragrant Moroccan feast.

DinnerLambHigh ProteinCouscousMoroccan

Estimated Nutrition

Per Serving Total
Calories 820.2 kcals 1640.4 kcals
Carbohydrates 68.3 grams 136.5 grams
Fat 41.1 grams 82.2 grams
Protein 44.3 grams 88.6 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Paste
1 tbsp
1
piece
Beef Stock Cube
crumbled
Fruits
2
piece
Lemon Juice
juice of 2 lemons
2
piece
Lemon
pricked all over with a fork
GrainsCereals
250
g
Couscous
cooked
LegumesPulses
110
g
Mixed Beans
canned, drained and rinsed
Liquids
250
ml
Water
Meat
1
piece
Lamb Neck Fillet
cut into bite-sized pieces
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Cinnamon
2.5
ml
Cumin
ground, ½ tsp
4
tbsp
Coriander
fresh, roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
bunch
Coriander
small bunch, fresh, roughly chopped
1
bunch
Mint
small bunch, fresh, roughly chopped
6
tbsp
Rock Salt
for pickling
OilsFats
44.4
ml
Olive Oil
3 tbsp
Other
7.5
ml
Honey
½ tbsp
Vegetables
0.5
piece
Onion
finely chopped
0.5
piece
Red Pepper
chopped
1
pinch
Ginger
ground

Steps

  • Heat olive oil in a large deep pan over medium heat and brown the lamb for 3 minutes.
  • Add the onion and pepper and cook for 3 minutes without browning.
  • Increase the heat and add spices, tomato paste, honey, and stock, then simmer for 10 minutes.
  • Stir in the beans and coriander, then season with salt and pepper.
  • Mix the cooked couscous with lemon juice, coriander, and mint in a bowl.
  • Boil 250ml water with rock salt, simmer pricked lemons for 15 minutes, cool, and quarter.