Lamb mince tagine

A taste of the middle east, perfect for a mid-week supper

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 450g/1lb lean lamb mince
• 1 onion, peeled and chopped
• 20ml/4tsp plain flour
• 10ml/2tsp ground cinnamon
• 5ml/1tsp ground coriander
• 5ml/1tsp ground cumin
• 10ml/2tsp ground turmeric
• 10ml/2tsp ground ginger
• 1.25ml/1/2tsp saffron threads, soaked in a little hot water, optional
• 200ml/7floz good, hot lamb stock
• 15ml/1tbsp runny honey
• Salt and freshly milled black pepper
• 75g/3oz ready to eat apricots or prunes, halved
• 1 x 400g can chick peas, drained
• 30ml/2tbsp freshly chopped coriander

For the lemony couscous:

• 250g/9oz couscous
• Juice of 1 lemon
• 450ml/1/2pint good, hot vegetable stock
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 30ml/2tbsp freshly chopped mint

What you do:

1. Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
2. Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
3. For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
4. 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
5. Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.

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