Lamb Tagine with Chickpeas and Couscous

Cooking time:     1 hr 15 mins
Serves:                  4

What you need

300g John Penny Stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1tsp ground cinnamon
400g can chickpeas, drained
100g dried apricots
600ml vegetable or chicken stock
few sprigs fresh parsley, chopped
Couscous & coriander to serve

How to cook

Cut the lamb into cubes.  Fry with the onion in a pan until the onion softens and the meat begins to brown.

Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.

Stir in the chickpeas, apricots and stock.

Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.

Check the seasoning and stir through the parsley.

Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.

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