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Moroccan Honey Lamb & Date Tagine with Butternut Couscous
Nato Zondagh
Colorful, spicy and full-flavored! That is what you can expecct from this Moroccan Honey Lamb & Date Tagine with Butternut Couscous.
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Moroccan
Servings
1
Ingredients
For the tagine:
180
g
Lamb, goulash
5
ml
Oil, olive blend
40
g
Onion, white
2
g
Garlic, chopped
1
g
Spice, garam masala
1
g
Spice, cumin, whole
1
g
Spice, mustard powder
1
g
Stock, chicken
1
g
Spice, coriander, whole
0.5
g
Spice, coriander, ground
0.5
g
Spice, paprika, smoked
1
g
Sugar, castor
7
g
Dried fruit, dates
10
g
Honey
15
g
Nuts, almond, flaked
10
g
Herb, coriander
For the butternut couscous:
65
Butternut
5
Oil, olive blend
1
Spice, turmeric
1
Spice, salt, fine
5
Onion, white
1
Garlic, chopped
80
Couscous
1
Sugar, castor
250
ml
water
Instructions
Heat 15ml oil in pan, add Lamb in batches, cook stirring continuously until browned, drain on absorbent paper
Heat remaining oil in same pan, add onions, garlic and spices, cook stirring until onions are browned
Return Lamb, cover with stock & water simmer for 2 hours
Remove lid, reduce until sauce is thick stir in dates, honey nuts and coriander
For the butternut couscous:
Add the water into a pot and wait until boiling. Once boiling add in the couscous and cook for 5-10 minutes until all water is cooked through
Chop the butternut into cubes and cook for 10-15 minutes in a separate pot until soft
Dice the onion
In a bowl add the couscous along with the butternut, onion, spices, sugar, garlic and olive oil and mix until everything is combined
Keyword
Honey, Lamb, Tagine