How to make it

  • 1) Put the onion, coriander,cumin,ginger,thyme, and 1tbsp of the oil in a large bowl, the mix in the lamb. Cover and refrigerate for at least hrs.
  • 2) Preheat the oven to 160C. Put the flour in a small bowl and slowly stir in the orange juice until a smooth paste, then set aside.
  • 3) Heat the remaining oil in the tagine, over high heat. Add the lamb mixture and fry, stirring frequently until browned approx 5 min.
  • 4) Stir in the flour mixture with the stock. Bring to the boil, stirring, remove from stove top, cover with lid, place in the oven for 1hr 20 min, or until the lamb is tender.
  • 5) Meanwhile, put the couscous in a large heat proof bowl and pour over boiling chicken stock, cover and let stand for 10 min.
  • 6) When lamb is tender, taste add seasoning if necessary. Sprinkle with mint leaves and serve with the hot couscous

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