MEAT DISHES

TOP TIP

Traditional tagine dishes are cooked slower, on a lower heat, to create rich, aromatic flavours.

Lamb tagine with lemon couscous

Save time and calories with this delicious adaptation of Morocco’s most famous dish

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

400g lean leg of lamb steaks
Dash of sunflower oil
1 red onion, sliced
1 yellow and 1 red pepper, chopped
3 cloves garlic, crushed
2 tsp cinnamon, 1 tsp turmeric,
1 tsp chilli
1 tsp ground ginger or 2.5cm ginger, grated
Pinch of salt
1 x 240g can of chickpeas, drained
1 can of chopped tomatoes

FOR THE COUSCOUS