Lamb and Fig Tagine with Cauliflower Couscous
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
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Cauliflower
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Orange
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Figs
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Fresh Coriander
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Aubergine
-
Red Onion
-
Tomato Paste
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Walnuts
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Beef Stock
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Lamb Mince
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Golden Raisins
-
Fresh Mint
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Olive Oil
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Baharat Spice
|
Cauliflower |
Orange |
Figs |
Fresh Coriander |
Aubergine |
Red Onion |
|
Tomato Paste |
Walnuts |
Beef Stock |
Lamb Mince |
Golden Raisins |
Fresh Mint |
|
Olive Oil |
Baharat Spice |
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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.
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1.0 min
Halve the orange and juice, reserving the correct amount. (roughly 1/2 an orange per person)
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3.0 min
Chop the fresh coriander, fresh mint and walnuts.
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7.0 min
Peel and chop the onion and chop the eggplant.
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9.0 min
Chop the fresh figs into wedges.
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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).
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12.5 min
In a saucepan, heat a tablespoon of olive oil over medium-high heat.
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13.5 min
Add the onion and sautee until translucent.
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16.0 min
Add the lamb and sautee until browned.
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18.0 min
Add the eggplant, tomato paste, barakat spice and stock (150ml per person) to the lamb mixture and bring to the boil.
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20.0 min
Lower the heat to allow the meat to simmer.
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21.0 min
In a frying pan, add another tablespoon of olive oil and heat over high heat.
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22.0 min
Add the cauliflower to the pan and sautee until lightly browned and cooked through.
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25.0 min
Season the cauliflower with salt and pepper to taste, and stir through the golden raisins.
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26.5 min
Stir through the orange juice and fresh figs through the lamb tagine.
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28.0 min
Stir half of the mint and coriander through the cauliflower couscous and distribute among serving plates.
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29.0 min
Serve the lamb tagine atop the cauliflower couscous.
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30.0 min
Garnish with the walnuts and any remaining coriander and mint.
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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 (3)
Claire Oneill Verified
Sinda Paulraj Verified
The cauliflower couscous instructions not so clear. Tagine was flavourful
Alex Navarro Verified