• 600g PGI Welsh Lamb boneless shoulder or neck fillets, trimmed and cut into large cubes
• 2 onions, peeled and cut into wedges
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tsp black pepper
• 400g can of chickpeas, drained and rinsed
• 50g dried apricots, chopped
• 50g stoned dates, chopped
• 400ml lamb or vegetable stock
• 1 tbsp honey
• 150ml orange and mango juice (or similar)
• 1 lemon, zest and juice
• 1 orange, zest and juice
• 250g couscous
• Handful of mint, chopped
• Pomegranate seeds, to garnish
• 1 tbsp flaked almonds, to garnish
Heat the oven to 170°C/150°C fan/gas 3. Place the lamb cubes, onion, spices, pepper, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hr 30 mins, until the meat is tender.
Remove the lid and add the couscous. Return to the oven for about 25 mins until the liquid has been absorbed. You may need to add a little more stock if it’s a bit dry.
Just before serving, stir in the chopped mint and garnish with the pomegranate seeds and flaked almonds.
Tip: Slow-cooked Welsh Lamb tagine can be cooked in a lidded pan over a low heat on the hob, in a slow cooker or in an oven.