JustCook logo
Plated meal

Lamb and Apricot Tagine with Couscous & Almonds

  • Low Calorie
  • Meat
  • Moroccan
  • Contains Dairy

The many spices build up a lovely depth of flavour that brings out the best in the lamb and apricots.

Nutrition Per Portion

  • Calories

    740

  • Carbs

    95.1g

  • Fat

    45g

  • Fibre

    10.8g

  • Protein

    32.5g

  • Sugar

    35.2g

  • 0.0 min

    Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. You will also need around 70ml of boiling water per person for the couscous.

  • 0.5 min

    Finely slice the red onion and garlic.

  • 1.5 min

    Juice the orange and set aside.

  • 2.0 min

    Slice the lamb. Season well with salt and pepper.

  • 3.0 min

    Heat the olive oil in a saucepan.

  • 4.0 min

    Add the lamb and cook until just browned on the outside.

  • 5.5 min

    Remove the lamb and transfer to a plate to rest.

  • 6.0 min

    Add the onion and garlic into the saucepan and stir until beginning to soften.

  • 7.5 min

    Add the stock, orange juice, cinnamon, honey and season with salt and pepper.

  • 8.5 min

    Bring to the boil, then reduce the heat and simmer.

  • 10.0 min

    Add the apricots and two-thirds of the almond flakes. Gradually add the tomato paste until the sauce thickens.

  • 12.0 min

    Add the lamb to the tagine.

  • 14.0 min

    In a large serving bowl, add the couscous and the boiling water (around 60-70ml per person) - cover and set aside..

  • 17.0 min

    Fluff the couscous with a fork, and then distribute among serving plates.

  • 20.0 min

    Distribute the tagine atop the couscous.

  • 21.0 min

    Serve with fresh coriander and remaining almond flakes sprinkled on top.

  • Ingredients

    Tomato Paste

    Olive Oil

    1 tablespoon per person

    Red Onion

    sliced

    Garlic

    finely chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250ml per person - Each cube makes 500ml of stock.

    Orange

    juiced

    Cinnamon Stick

    Honey

    Dried Apricot

    coarsly chopped

    Lamb Leg Steak

    sliced

    Fresh Coriander

    coarsly chopped

    Almond Flakes

    Couscous

    Water

    60ml water per person (for the couscous)

  • 0 of 14 failed / iids:/ rid: 113