How to make it

  • Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.
  • Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.
  • Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.
  • Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.
  • Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.
  • Meanwhile, put the couscous into a large bowl.
  • Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.
  • After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.
  • After the 15 minutes has passed, season the tagine well.
  • Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.
  • Serve immediately, ensuring there's some lamb and couscous in each spoonful and also a sprinkling of the remaining herbs.

Reviews & Comments 2

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  • otterpond 10 years ago
    Searching for ground lamb recipe but this one stopped me! I'm big fan of lamb and I have a butternut squash. I'll have to get some leg of lamb and try this out. Thanks!
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    " It was excellent "
    notyourmomma ate it and said...
    Great tagine. very nice.
    Was this review helpful? Yes Flag

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