4 tbsp olive oil
1 kg lamb, cut into 5cm cubes
3 large onions, cut into 8 segments
1 clove garlic, crushed
2 ½cm fresh ginger, chopped
½ stick cinnamon
6 saffron strands
1x 400g tin tomatoes
600 ml chicken stock
400 g dried couscous
10 g butter
25 g blanched almonds
25 g dried cranberries
1 handful coriander, chopped
Preheat the oven to 190°C/375°F/gas mark 5.
Heat two tablespoons of oil in a pan and fry the lamb until browned. Remove from the pan.
Heat the remaining oil and fry the onion and garlic for ten minutes until softened. Add the ginger and cook for a further one minute. Add the cinnamon, saffron, tomatoes and stock. Bring to the boil, remove from the heat and add the lamb.
Cook in the oven for an hour to an hour and a half, until the meat is tender.
For the couscous: Heat the butter and fry the almonds for one minute until golden brown, then add the cranberries.
Make the couscous according to the packet instructions with either hot water or stock.
Add the almonds and cranberries to the couscous, then sprinkle with fresh coriander to serve alongside the tagine.Recipe, British Onions.