This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it.
Light lamb tagine – to serve 6
- 700g lamb leg meat, trim off all the fat and cut into bite-sized chunks
- 1 onion, cut into 8 wedges
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chilli powder
- 1 cinnamon stick
- 12 dried apricots, chopped (make sure they’re the no-soak ones)
- 1 preserved lemon, discard the pulp and chop the skin
- 2 tbsp runny honey
- 400g tin chickpeas, drained
- 400g tin chopped tomatoes
- 125g couscous
- chopped coriander to serve
Heat the oven to 170C. Put the lamb, onion, garlic, spices, apricots, lemon, honey, chickpeas into a large ovenproof casserole with a lid.
Season, then add the tomatoes and 400ml water. Bring to the boil cover and cook in the oven for 1½ hours, or until the lamb is tender. Turn the oven up to 200C.
Add 150ml of boiling water to the couscous and leaf to stand for 2 minutes. Fork through to avoid any clumps and spoon over the lamb. Return to the oven and cook without the lid for about 15 minutes, or until lightly browned.
Serve with some chopped coriander.
Wine Suggestion: Mediterranean reds tend to complement spicy, sweet flavours. We had a really interesting Italian red from Etna called Tenuta delle Terre Nere, which was very elegant and not too heavy. We would suggest a lighter red such as a Carrignan/Granache blend which can be found on the Mediterranean rim such as France, Spain or Sardinia. If you can find one with a bit of age it should have mellowed out nicely.