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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.

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Nutrition Per Serving

  • Calories 970
  • Carbs 64.5g
  • Fat 69g
  • Fibre 17.2g
  • Protein 34g
  • Sugar 40.7g

Reviews

4.5
4 reviews

    Follow the recipe steps below or

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  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

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

  • Step 7

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

Cauliflower
Cauliflower
finely chopped
250.00 Grams
Orange
Orange
juiced 1/2 orange juiced per person
1.00 Whole
Figs
Figs
1.00 Whole
Fresh Coriander
Fresh Coriander
chopped
2.00 Grams
Aubergine
Aubergine
small
1.00 Whole
Red Onion
Red Onion
chopped
1.00 Whole
Tomato Paste
Tomato Paste
15.00 Grams
Walnuts
Walnuts
chopped
15.00 Grams
Beef Stock
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
150.00 Millilitres
Lamb Mince
Lamb Mince
130.00 Grams
Golden Raisins
Golden Raisins
20.00 Grams
Fresh Mint
Fresh Mint
chopped
2.00 Grams
Baharat Spice
Baharat Spice
1.50 Teaspoons

Pantry Ingredients

Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons

Reviews

4.5
4 reviews

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3 out of 5 stars
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The cauliflower couscous instructions not so clear. Tagine was flavourful

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