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Lamb Tagine w/ Date Couscous

About the Recipe



  • 1 kg oyster-cut lamb shoulder

  • 2 tablespoons flour

  • 1 red onion

  • ½ bunch of baby carrots

Tagine Sauce

  • 70 g tomato paste (4-5 tablespoons)

  • 2 tablespoons tagine spice mix* (see recipe below)

  • 1 tablespoon brown sugar

  • 2 tablespoons vinegar

  • 2-3 cloves garlic minced

  • 1 tablespoon ginger minced

  • ½ teaspoon salt

  • 1-2 cups beef stock (1 cup for the slow cooker or 2 cups for the oven)

  • 1 courgette

  • 1½ cups chicken stock

  • 1½ cups dried couscous

  • ½ teaspoon salt

  • ¼ cup dates chopped To serve

  • 150 g natural, unsweetened yoghurt

  • 25 g sliced almonds

  • ¼ cup mint leaves chopped

*Tagine spice mix

  • 1 teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon ground ginger

  • 1 teaspoon curry powder

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon ground black pepper


Step 1

You can either prepare this recipe the night before or morning of slow cooking it. Pat lamb dry and toss with flour and season well with salt and pepper. Set aside. Slice onion into 1cm wedges and trim carrots. Place lamb, onion, and carrots into the slow cooker, cover, and set aside in the fridge.

Step 2

Combine all tagine sauce ingredients, except stock, in a bowl. Cover and set aside in the fridge.

Step 3

When ready to cook, if you’re using the oven preheat it to 200°. Add stock to tagine sauce mixture and stir to combine. Pour tagine sauce over the lamb (note: the sauce will not completely cover the lamb) and cook in a slow cooker on low for 8-10 hours, or in preheated oven for about 2 hours until the lamb is tender and easily falls off the bone when ready. Set lamb aside on a chopping board or plate to rest.

Step 4

Heat a drizzle of oil in a medium pot on medium heat. Add second measure of tagine spice mix and cook for about 30 seconds, until fragrant. Add stock and bring to the boil on high heat. Once boiling turn off heat, add couscous, dates and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.

Step 5

Coarsely grate courgette and fold through cooked couscous. Pull or slice lamb into bite sized pieces and add back to the sauce. Season to taste.To serve, divide couscous and tagine between bowls and top with yoghurt, almonds and mint.

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