Lamb Tagine with Couscous

This recipe works in combination with: Spring Lamb Stew with Mashed Potatoes. This recipe features in these meal plans: Spring Specials.

A Moroccan-style lamb tagine mildly spiced with cinnamon and coriander and served on a bed of couscous.


  • 175g of diced lamb
  • 1/2 large onion, finely chopped
  • 2 medium tomatoes (approx 100g each), chopped
  • 150g of couscous
  • 2 tbsp olive oil
  • 600ml chicken stock, prepared according to the packet instructions
  • 1/2 tsp ground ginger
  • 11/2 tsp mild chilli powder
  • 1 tsp ground cinnamon
  • 11/2 tsp ground coriander
  • 1 small garlic clove, finely chopped
  • 1/2 tbsp tomato puree
  • 1 tsp lemon juice
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 45 mins
  • Price per person: £1.73
  • Store cupboard: Typical
  • Calories per serving: 693
  • 5-a-day per serving: 1.6
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Lamb Tagine photo

1217 cooks think so


  1. Heat the oil in a saucepan and fry the lamb for 3-4 minutes, or until lightly browned on all sides. Remove from the pan with a slotted spoon or fork, and set aside.
  2. Add the onion and cook for 2-3 minutes, or until soft. Stir in the garlic, ground ginger, chilli powder, ground cinnamon and ground coriander and fry for 1-2 minutes.
  3. Return the lamb to the pan and add the chopped tomatoes, tomato puree and 400ml stock. Bring to the boil, reduce the heat and simmer, covered, for 30-35 minutes, or until the lamb is tender and the sauce develops a thicker consistency. Top up with a little water if the tagine becomes too dry. Season with salt and pepper.
  4. Towards the end of the tagine's cooking time, prepare the couscous according to the packet instructions using the 200ml stock instead of water. Add the lemon juice and season to taste with salt and pepper.
  5. Divide the lamb tagine between plates and serve with the couscous.

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