Lamb Tagine

• Time: 25 minutes (Prep 10 mins | Cook 15 mins)
• Difficulty: Easy
• Serves: 2

Source: Jamie Oliver via Jennie Crate

Ingredients

For the Sauce

• 1 medium red onion (peeled and finely chopped)
• 3 ripe tomatoes (chopped into chunks)
• 1 small bunch fresh flat-leaf parsley (roughly chopped)
• 1 fresh red or green chilli (deseeded and finely chopped)
• 8 dried apricots (finely sliced)
• Olive oil
• 1 small pat of butter
• 2 tsp ground cumin
• Sea salt and freshly ground black pepper
• 1 small handful pine nuts
• 1 × 400g tin chickpeas (with juice)
• 1 tbsp balsamic vinegar

For the Lamb

• 250g lamb neck fillet (cut into 2.5cm cubes)
• Ground cumin
• Olive oil

For the Couscous

• 200g quick-cook couscous
• 1 lemon (juiced)
• Olive oil

To Serve

• Natural yoghurt

Method

1. Make the sauce

1. Heat a lug of olive oilOlive oil in a frying pan. Add the onion1 medium red onion (peeled and finely chopped), chilli1 fresh red or green chilli (deseeded and finely chopped), apricots8 dried apricots (finely sliced), and butter1 small pat of butter. Cook until softened.
2. Stir in the cumin2 tsp ground cumin, salt, pepper, and pine nuts1 small handful pine nuts. Add the tomatoes3 ripe tomatoes (chopped into chunks), most of the parsley1 small bunch fresh flat-leaf parsley (roughly chopped), and the chickpeas1 × 400g tin chickpeas (with juice) with their juice plus a splash of water. Simmer for about 5 minutes.
3. Use a spoon to mash the sauce up a bit until it looks quite saucy. Season with salt, pepper, and the balsamic vinegar1 tbsp balsamic vinegar.

2. Prepare the couscous200g quick-cook couscous

1. Place the couscous200g quick-cook couscous in a bowl with just enough boiling water to cover. Add a pinch of salt and pepper, a good squeeze of lemon1 lemon (juiced) juice, and a drizzle of olive oilOlive oil.
2. Cover with foil and set aside for 5-8 minutes, then fluff with a fork.

3. Cook the lamb

1. Heat a second frying pan over a high heat until really hot.
2. On a chopping board, sprinkle a little cumin2 tsp ground cumin and a good pinch of salt and pepper. Roll the lamb cubes in the seasoning and press down with your hand to flatten them into medallions.
3. Add a few lugs of olive oilOlive oil to the hot pan. Cook the lamb for about 2 minutes on each side, until golden.

4. Serve

1. Plate the couscous200g quick-cook couscous and top with the lamb medallions and sauce. Garnish with the remaining parsley1 small bunch fresh flat-leaf parsley (roughly chopped), a drizzle of yoghurt, a little olive oilOlive oil, and any juices from the lamb pan.