Supper Club: Moroccan-style lamb tagine with root vegetable couscous

This perfect pairing is a delicious dish, packed with rich flavours and aromas and is sure please after a cold day.

Moroccan-style lamb tagine paired with root vegetable couscous
Serves 6-8

Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
Quarter teaspoon ground turmeric
2 tablespoons well-seasoned flour
Avoca Butcher 1kg leg of lamb, diced
Olive oil
1 onion, diced
3 garlic cloves, finely chopped
1 red chilli
6cm piece of fresh ginger, peeled and grated
Bunch of fresh coriander, leaves picked and roughly chopped, stalks finely chopped
1 dessertspoon treacle
Handful of goof quality sultanas
Half 400g tin of tomatoes
50g flaked almonds
250g couscous
400g finely diced carrot, parsnip, and turnip

Method

1. Preheat the oven to 180 C/ gas mark 4.
2. Mix all the dry spices together with a teaspoon of ground black pepper and the seasoned flour.
3. Toss the meat in this mixture and brown in batches in the oil so it’s nicely browned.
4. Gently sauté the onion in 4 tablespoons of oil in an ovenproof casserole for 10 minutes or until softened.
5. Add the garlic, chilli and ginger and coriander sticks, toss so they are well coated in the oil and add in the lamb.
6. Barely cover with water and add the treacle, sultanas and tomatoes. Bring to the boil
7. Transfer to the preheated oven and bake for 1 hour until cooked.
8. Check halfway through cooking; you may need to add a little more water.
9. Toast the flaked almonds in the top of the oven until golden.
10. Cook the couscous according to the instructions on the packet.
11. Blanch the root vegetables in boiling salted water until just tender, drain and combine with the cooked couscous.
12. Scatter the almonds over the tagine and serve with the couscous.