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Slow-cooked

Welsh Lamb

tagine

Take your lamb to delectable new depths with this North African inspired one-pot wonder

SERVES
5+
PREP
20 MINS
COOK
120 MINS

Ingredients

• 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

Method

1

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.

2

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.

3

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.

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