Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Ingredients: 2 oz couscous; 1 pinch saffron; 1/2 cup vegetable stock; 1 tbsp olive oil; 1 None small red onion, sliced; 1 None zucchini, sliced; 1 clove garlic, minced; 3 None dried apricots, halved; 2 tbsp raisins; 1 (5.25 oz) thick lamb neck fillet; 1 tbsp honey; None None fresh mint leaves, chopped, to garnish; None None chili sauce, to serve (optional)

13 ingredients

4 steps

Ingredients

2 oz couscous
1 pinch saffron
1/2 cup vegetable stock
1 tbsp olive oil
1 None small red onion, sliced
1 None zucchini, sliced
1 clove garlic, minced
3 None dried apricots, halved
2 tbsp raisins
1 (5.25 oz) thick lamb neck fillet
1 tbsp honey
None None fresh mint leaves, chopped, to garnish
None None chili sauce, to serve (optional)

Directions

1

Place couscous and saffron in a small heatproof bowl. Bring stock to a boil then pour over top. Cover and set aside for 5 mins, until grains are swollen and tender. Fluff up with a fork.
2

Heat olive oil in a frying pan. Cook onion for 2-3 mins, until softened. Add zucchini and cook for 2-3 mins, stirring occasionally, until golden brown. Add garlic, apricots and raisins. Cook, stirring, for 20-30 seconds. Remove from heat.
3

Preheat broiler. Season lamb and brush with honey. Broil for 5-6 mins, turning occasionally, until just cooked through and still pink in the middle, or until cooked to your liking.
4

Return vegetables to heat, add couscous and toss together for 1-2 mins, until heated through. Cut lamb into thick slices. Spoon couscous onto a warm serving platter. Top with lamb and sprinkle with chopped mint to garnish. Serve immediately with chili sauce, if desired.