Ingredients

• 1 x 1kg/2lb 4oz boned leg of lamb
• cut into large pieces
• 1 tsp ground ginger
• 1 tsp ground cumin
• 6 tbsp olive oil
• 1 large onion
• thinly sliced
• 2 large carrots
• finely chopped
• 3 sage leaves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 500ml/18fl oz hot chicken stock
• 2 courgettes
• sliced
• 1 large aubergine
• cut into 2cm/¾in pieces
• 3 large potatoes
• cut into 2cm/¾in pieces
• 400g tin chickpeas
• drained and rinsed
• flaked sea salt and freshly ground black pepper
• 400g/14oz couscous
• 1 tbsp butter
• 800ml/1 pint 8fl oz boiling chicken stock
• small handful fresh coriander
• roughly chopped
• to garnish
• small handful fresh parsley
• roughly chopped
• to garnish

Directions

• Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over
• then set aside.
• Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes
• until soft.
• Return the lamb to the pan and add the sage
• cinnamon and black peppercorns. Pour in the stock. Bring to the boil
• then cover and gently simmer for 45 minutes.
• Meanwhile
• heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette.
• Add the potatoes to the lamb and cook for a further 15 minutes.
• Finally
• stir in the fried courgette and aubergine
• and the chickpeas and cook for another 15 minutes.
• When ready to serve
• make the couscous. Put the couscous in a large
• heatproof bowl with the butter. Pour the boiling stock over the top
• stir with a fork
• then set aside for 5 minutes
• or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs.
• Serve the tagine with the couscous.