A traditional Moroccan dish, this slow-cooked lamb is seasoned with deeply flavourful spices, topped with prunes & olives and served with hot, buttered couscous.
1. Prepare the ingredients
Place the soaked couscous in the refrigerator. Roughly chop the trail mix. Slice the olives & prunes into halves and set aside.
2. Cook the lamb
In a nonstick pan or pot, heat canola oil on medium heat. Sauté the chopped ginger & garlic lightly. Add the semi-cooked lamb and stir for 1 minute. Sprinkle the Moroccan Spice Mix on the lamb. Add the mutton stock. Cover the pan with a lid and let it simmer for 2 minutes. Lightly jab the meat with a fork so it cooks faster.
3. Finish the tagine
Add the tagine gravy to the lamb in the pan. If the lamb looks dry, add 50 ml of water. Mix well and let it simmer till it turns thick and the lamb is fully cooked. This should take 2-3 minutes. Turn the heat off.
4. Prepare the couscous
In another nonstick pan, melt the garlic butter on medium heat. Add the chopped trail mix and soaked couscous. Mix well so it doesn’t stick to the pan. Transfer the buttered couscous to a glass bowl and microwave for 1 minute.
5. Garnish & serve
Place the buttered couscous in a serving bowl and top it up with the cooked lamb tagine. Garnish with prunes and olives (#1). Serve hot.