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Lamb tagine with pine nuts and coriander couscous with dried fruits Recipe

A great combination of lamb, nut and dried fruit fruits goes into this classis Moroccan dish.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4.3/5
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  • Olive oil : 100 ml
  • Dried apricot(s) : 50 g
  • Couscous : 300 g
  • Water : 600 ml
  • Trimmed leg(s) of lamb : 800 g
  • Onion(s) : 2 whole
  • Pine kernel(s) : 20 g
  • Blanched pistachio(s) : 20 g
  • Dry white wine : 250 ml
  • Plain flour : 20 g
  • Honey : 20 g
  • Fresh coriander : 1 bunch
  • Dried fig(s) : 50 g
  • Fine salt : 6 pinch(es)
  • Coarse salt : 20 g
  • ETAPE 1

    Cut the meat from the lamb leg into 3cm cubes.

  • ETAPE 2

    Peel and finely slice the onion.

  • ETAPE 3

    Pick the coriander leaves and roughly chop.

  • ETAPE 4

    Finely dice the figs and apricots.

  • ETAPE 5

    Heat a large frying pan or wok and add olive oil. Add the lamb cubes and seal until brown on each side then remove from the pan/wok.

  • ETAPE 6

    In the same pan/wok, sweat the onions. Once transparent, add the honey and the white wine.

  • ETAPE 7

    Once the wine has almost all evaporated, add the flour and mix well.

  • ETAPE 8

    Add the nuts and a glass of water. Leave to cook for about 3 minutes until you obtain an even, slightly thick sauce.

  • ETAPE 9

    Mix the olive oil with the couscous.

  • ETAPE 10

    Bring the water to the boil and pour over the couscous.

  • ETAPE 11

    Add the diced fruit.

  • ETAPE 12

    Cover the bowl with cling film or a tight lid and allow the couscous to absorb the water.

  • ETAPE 13

    After about 10 minutes remove the film, mix the couscous with a fork and add a knob of butter.

  • ETAPE 14

    Serve the couscous in a deep plate or bowl and top with the tagine. Sprinkle a few chopped coriander leaves on the top and serve.

Chef's tip

«This recipe can also be adapted to make a chicken tagine.»

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