Tender lamb pieces in a delicately Moroccan spiced tomato sauce. YUM!
With the cold weather, snow and negative degrees here, we all need a lovely hug in a bowl to warm up those insides. Something that satisfies those stew cravings and fills in the comfort food box.
A HUG IN A BOWL and a tick in the COMFORT FOOD box.
This is a cheap meal and can all be cooked in one pot so the washing up in minimal, but with maximum flavours! What more could you ask for on those winter evenings. Also, the fact that it cooks slowly in your oven for two hours, filling the home with delicious warming scents. AMAZING!
I had never cooked Moroccan before, or even really tried the cuisine. I was convinced that I wouldn't like it or that it was too fragrant for my pallet. Whenever looking for restaurants to eat at or places to travel (our holidays are fuelled by our stomachs) it would never be Moroccan. I guess I was still growing my tastebuds and naive to certain foods.
15 Minutes Preparation
2 Hours Cooking
400g Lamb (Diced)
1 Large Onion (Diced)
2 Large Carrots (Diced)
2 cloves garlic (finely chopped or crushed)
2 tsp Ras al Hanout
100g Dried Apricots
1 Tin Chopped Tomatoes
1 Tin Chickpeas (Drained)
300ml Chicken Stock
2 Handfulls Peas
160g Cous Cous
1 Cauliflower Head
2tbs Olive Oil
1tsp Garlic Granules
- Preheat the oven to 160 degrees or 320F.
- Heat a Cast Iron Pot or casserole dish on your hob on a medium to high heat.
- Add olive oil to the pan and add Lamb chunks in batches (Don't overgrown the pan as the lamb will then boil)
- Get a lovely golden colour all over the lamb and remove from the pan.
- Bring the heat down and add the onions and carrots, stir for 3-4 minutes.
- Add the garlic and stir.
- Add the Ras al Hanout to the pan and mix to cover the onion and carrots.
- Place the lamb back into the pan with apricots, the tin of tomatoes, chickpeas and chicken stock.
- Bring to the boil and add to the oven for 2 hours or until the lamb is lovely and tender.
- With half an hour to go, prepare your cauliflower. Cut into florets and coat in the oil, garlic and salt and pepper. Then add to a baking tray and place in the oven to roast.
- Once the tagine is ready, place the spinach into the pot and stir. The heat will allow the spinach to steam.
- Whilst the tagine sits. Place approximately 36g of couscous per person into a bowl. Add a handful of raisins and 50ml of boiling water per portion. So if you have 72g couscous (2 portions) add 100ml water.
- Cover the couscous and leave for 5 minutes.
- When ready, use a fork to fluff the couscous, take the cauliflower out of the oven and serve it all with yogurt and pomegranate seeds.
This really is a deliciously warming meal and the fruit makes it a winner for children too as it makes it sweet. My toddler loved the apricots!