Ingredients

• olive oil
• for frying
• 1kg/2lb 4oz lamb shoulder
• diced
• 2 onions
• cut into thick semicircles
• 6–8 garlic cloves
• peeled and left whole
• 2 small aubergines
• diced
• pinch saffron
• 2 tsp coriander seeds
• crushed
• 2 tsp cumin seeds
• crushed
• few cardamom pods
• few black peppercorns
• pinch turmeric
• 300ml/10fl oz dry white wine
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin chickpeas
• drained
• large handful dried apricots
• cut in half
• 500ml/18fl oz lamb or chicken stock
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 250g/9oz couscous
• pinch of saffron
• 300ml/10fl oz hot chicken stock
• 100g/3½oz flaked almonds
• toasted
• 100g/3½oz raisins
• soaked in water
• 4 tbsp olive oil
• 4 tbsp mixed chopped herbs
• such as mint
• coriander and parsley

Directions

• For the lamb tagine
• in a large ovenproof
• lidded pan or casserole heat the olive oil. Season the lamb with salt and pepper. Once the oil is hot
• brown the lamb on all sides for about 10 minutes. Add the onions and garlic. Cook for a few minutes to soften
• then stir in the aubergines and spices and cook for a further 2 minutes.
• Pour in the white wine and simmer until the volume of liquid is reduced in volume by half. Stir in the tomato purée
• tinned tomatoes and chickpeas and cook for a few minutes to reduce further.
• Add the apricots and stock. Cover the pan with a lid and cook gently for 1½–2 hours
• or until the meat is very tender.
• Just before serving
• remove the lid off and reduce the sauce a little until thickened
• if necessary.
• Meanwhile
• put the couscous in a large heatproof bowl. Mix the saffron into the hot stock then pour it over the couscous. Cover with cling film and leave for 5 minutes.
• Once the stock has been soaked up
• mix in the flaked almonds
• raisins
• olive oil and chopped herbs.
• Serve the lamb tagine in bowls with the couscous alongside. Garnish with the chopped mint and coriander.