Spiced lamb tagine with herb couscous Recipe

A mild lamb tagine served with a parsley and coriander flavoured cous cous.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Lamb neck fillet 200g : 6 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Onion(s) : 1 whole
  • Olive oil : 50 ml
  • Carrot(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Cumin seed(s) : 5 g
  • Fennel seed(s) : 5 g
  • Tinned peeled tomatoes : 300 g
  • Star anise : 2 whole
  • Cinnamon stick(s) : 0.5 whole
  • Dark mustard seed(s) : 5 g
  • Green cardamon pods : 5 whole
  • For the garnish(es)
  • Water : 400 ml
  • Couscous : 300 g
  • Fresh coriander : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml



    Trim any sinew from the lamb neck fillets and cut the meat into 3cm cubes. Peel and finely slice the onion. Peel and finely dice the garlic. De-seed and dice the chilli. Peel the carrot and cut into thick slices. Pick the coriander and parsley leaves and roughly chop. In a pestle and mortar, coarsely grind the fennel seeds, cumin seeds, cardamon pods and mustard seeds.


    Heat a large saucepan and add the olive oil. Season the lamb with salt and pepper. Add the lamb cubes to the pan and sear on all sides. Add the onion to the pan and sweat until translucent. Add the spices and cook for 2 minutes before adding 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 - at least 30-40 minutes.


    Mix the olive oil and the salt with the cous cous. Bring the water to the boil and pour over the couscous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes, remove the clingfilm and break the cous cous up with a fork. Season to taste and fold in the chopped herbs.

    Spoon the tagine over the cous cous and sprinkle with a few freshly chopped coriander leaves to serve.

Chef's tip

«Add more red chillis to this recipe to up the spice level - it is fairly mild as it is.»

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