Sunday, November 7, 2010
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to tryLamb and date tagine with pomegranate couscous recipe. Enjoy tasty Middle Eastern Food and learn how to make Lamb and date tagine with pomegranate couscous.
This dish is a delicious, spicy antidote to traditional Christmas fare, but can also be eaten all year round.
Takes 20 minutes to make and about 3-3½ hours to cook
2 tbsp olive oil
2 onions, chopped
1 large knob of fresh ginger, chopped
4 garlic cloves, crushed
1 cinnamon stick
1 tbsp coriander seeds, crushed
1 tsp cumin seeds, lightly crushed
1.5kg boned shoulder or leg of lamb, cut into cubes
200g medjool dates, pitted
400g can chopped tomatoes
400ml lamb or chicken stock, hot
1 lemon and 1 lime, cut into wedges, to serve
For the pomegranate couscous
1 tbsp olive oil
Grated zest and juice of 1 lemon
Handful fresh mint, roughly chopped
Seeds of 1 pomegranate
1. Heat the oil in a large, heavy-based pan and gently cook the onions, ginger and garlic for 10 minutes, until softened. Add all the spices and cook for 5 minutes, then add the lamb and cook for a further 10 minutes.
2. Add the dates, tomatoes and stock. Bring to the boil, then cover and simmer gently for 2½-3 hours, until the lamb is very tender.
3. Place the couscous, oil and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely, then use a fork to fluff up the couscous and stir in the mint and pomegranate seeds.
4. Serve the couscous with the tagine and garnish with citrus wedges.
Per serving (based on 8): 525kcals, 19.8g fat (0.7g saturated), 45g protein, 46g carbs, 12g sugar, 0.3g salt
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