Lamb tagine spiced with cumin, coriander, chilli, ras el hanout and star anise, served with an apricot, fig and pistachio cous cous.
To prepare: cut the meat from the lamb leg into 3cm cubes. Peel and finely slice the onion. Peel and finely dice the garlic. Finely dice the chilli. Peel and then chop the carrot into thick slices. Pick the coriander leaves and roughly chop. Finely dice the figs and apricots.
Heat a large saucepan and add the olive oil. Season the lamb with salt and pepper. Add the lamb cubes and sear. Add the onions to the pan and sweat until translucent. Next, add of the spices and cook for 2 minutes. Then add the carrots cook for a further 3 minutes and then add the chopped tomatoes and a glass of water. Bring to the boil and then simmer until the meat is tender and the water has reduced to a thick sauce.
For the cous cous: mix the olive oil, salt, nuts, apricots and the figs with the couscous. Bring the water to the boil and pour over the cous cous mixture. Cover with clingfilm and allow the cous cous to absorb the water. After about 10 minutes remove the clingfilm, break the cous cous up with a fork. Season to taste.
Serve the tagine on top of the cous cous and sprinkle with a few freshly chopped coriander leaves to serve.
«Try making this recipe using chicken or beef instead of lamb. Adjust the amount of chilli powder according to taste.»