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Plated meal

Lamb and Fig Tagine with Cauliflower Couscous

  • Paleo
  • Meat
  • Contains Nuts
  • Contains Dairy

This Moroccan spiced lamb stew fills the kitchen with the most fabulous aromas. The sweet figs fall apart and perfectly mix with the more savory sauce of the tagine.

Nutrition Per Portion

  • Calories

    970

  • Carbs

    64.5g

  • Fat

    69g

  • Fibre

    17.2g

  • Protein

    34g

  • Sugar

    40.7g

  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Halve the orange and juice, reserving the correct amount. (roughly 1/2 an orange per person)

  • 3.0 min

    Chop the fresh coriander, fresh mint and walnuts.

  • 7.0 min

    Peel and chop the onion and chop the eggplant.

  • 9.0 min

    Chop the fresh figs into wedges.

  • 10.0 min

    Finely chop the cauliflower into a couscous like texture (Alternatively, use a blender and pulse a few times until the cauliflower has a couscous like texture).

  • 12.5 min

    In a saucepan, heat a tablespoon of olive oil over medium-high heat.

  • 13.5 min

    Add the onion and sautee until translucent.

  • 16.0 min

    Add the lamb and sautee until browned.

  • 18.0 min

    Add the eggplant, tomato paste, barakat spice and stock (150ml per person) to the lamb mixture and bring to the boil.

  • 20.0 min

    Lower the heat to allow the meat to simmer.

  • 21.0 min

    In a frying pan, add another tablespoon of olive oil and heat over high heat.

  • 22.0 min

    Add the cauliflower to the pan and sautee until lightly browned and cooked through.

  • 25.0 min

    Season the cauliflower with salt and pepper to taste, and stir through the golden raisins.

  • 26.5 min

    Stir through the orange juice and fresh figs through the lamb tagine.

  • 28.0 min

    Stir half of the mint and coriander through the cauliflower couscous and distribute among serving plates.

  • 29.0 min

    Serve the lamb tagine atop the cauliflower couscous.

  • 30.0 min

    Garnish with the walnuts and any remaining coriander and mint.

  • Ingredients

    Cauliflower

    finely chopped

    Orange

    juiced 1/2 orange juiced per person

    Figs

    Fresh Coriander

    chopped

    Aubergine

    small

    Red Onion

    chopped

    Tomato Paste

    Walnuts

    chopped

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Lamb Mince

    Golden Raisins

    Fresh Mint

    chopped

    Olive Oil

    2 tablespoons per person

    Baharat Spice

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Reviews (2)

Verified

3 out of 5 stars
Taste
Portion Size
Ease of cooking

The cauliflower couscous instructions not so clear. Tagine was flavourful

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Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking
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