Lamb and Fig Tagine with Cauliflower Couscous

Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the chopped red onion and sauté until soft, about 5 minutes. Then add the lamb mince, breaking it apart with a spoon, and cook until it starts to brown.

Stir in the Baharat spice and cook for another 2 minutes, allowing the spices to release their flavors. Add the tomato paste and cook, stirring, for 2 more minutes.

Pour in the beef stock (150ml per person) and add the aubergine, cut into 2cm pieces, to the pan. Cover and simmer for 10 minutes.

Add the figs, golden raisins, and the juice of half an orange per person to the pan. Stir well, cover, and simmer for another 15-20 minutes, until the sauce has thickened and the aubergine is tender.

While the tagine cooks, prepare the cauliflower couscous by finely chopping the cauliflower. In a separate pan over medium heat, cook the cauliflower for 5-6 minutes until softened. Season with salt and pepper to taste.

Finish the tagine by stirring in the chopped fresh coriander and fresh mint. Adjust the seasoning with salt and pepper as needed.

Serve the lamb and fig tagine hot over the cauliflower couscous. Garnish with additional fresh coriander, mint, and chopped walnuts before serving.