Go Back Email Link
Moroccan Honey Lamb & Date Tagine with Butternut Couscous
Nato Zondagh

Moroccan Honey Lamb & Date Tagine with Butternut Couscous

5 from 2 votes
Colorful, spicy and full-flavored! That is what you can expecct from this Moroccan Honey Lamb & Date Tagine with Butternut Couscous.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Main Course
Cuisine: Moroccan
Ingredients Method

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

Method
 

  1. Heat 15ml oil in pan, add Lamb in batches, cook stirring continuously until browned, drain on absorbent paper
  2. Heat remaining oil in same pan, add onions, garlic and spices, cook stirring until onions are browned
  3. Return Lamb, cover with stock & water simmer for 2 hours
  4. Remove lid, reduce until sauce is thick stir in dates, honey nuts and coriander
For the butternut couscous:
  1. 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
  2. Chop the butternut into cubes and cook for 10-15 minutes in a separate pot until soft
  3. Dice the onion
  4. In a bowl add the couscous along with the butternut, onion, spices, sugar, garlic and olive oil and mix until everything is combined