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Orange and lamb tagine

Orange and lamb tagine

We are back with another Sunday lunch treat for you to fall in love with. There are still plenty of spring oranges on the local supermarket shelves, so be sure to grab some this weekend to add to this delicious one-pot dish.


2 tbsp olive oil
500g stewing lamb cubes
3 carrots, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp ground cinnamon
½ tsp ground cumin
Pinch of saffron threads, crumbled, optional
Zest and juice of 1 orange
160g pitted prunes
1 cup couscous
1 tbsp finely chopped parsley, plus extra to garnish

1. Heat the oil in a large flameproof casserole dish over medium heat. Add the lamb and brown on all sides. Remove and set aside.
2. Add the carrots, onion and garlic and cook, stirring, for 5 minutes, until the onion is softened but not browned. Add the spices and cook, stirring occasionally, for 3 minutes.
3. Add 2 cups of water, scraping the juices from the bottom of the dish. Add the lamb and orange zest, cover and bring to the boil. Reduce the heat to low and cook for 1 hour 40 minutes.
4. Add the prunes and cook for a further 20 minutes, until the meat is very tender. Stir in the orange juice.
5. Place the couscous and 1 cup of boiling water in a bowl, cover with cling film and allow to steam for 10 minutes. Fluff the couscous with a fork and stir in the parsley.
6. Serve the stew with the couscous, garnished with extra parsley.

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