Moroccan lamb tagine with lemon and pomegranate couscous Archive

Ingredients

• 4 tbsp olive oil
• 8 garlic cloves, peeled and crushed
• 4 onions, peeled and chopped
• 4 tsp grated, fresh ginger
• 1½ tbsp coriander seeds, crushed
• 3 tsp ground cinnamon
• sea salt and freshly ground black pepper
• 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
• 2 tbsp tomato purée
• 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
• 4-5 tbsp honey
• 1 large or 2 small pomegranates
• 800g/1¾lb couscous
• 6 tbsp olive oil
• 2 lemons, juice only
• 1 litre/1¾ pints boiling chicken stock or water
• 4 tbsp chopped, fresh mint or coriander
• 1 lime, cut into wedges
• bowl Greek yoghurt