Moroccan lamb tagine with pickled lemons and herbed couscous Archive

Ingredients

• 3 tbsp olive oil
• ½ onion, finely chopped
• ½ red pepper, chopped
• 1 garlic clove, finely chopped
• 1 lamb neck fillet, cut into bite-sized pieces
• pinch cinnamon
• 1 tbsp tomato paste
• ½ tsp ground cumin
• pinch ground ginger
• ½ tbsp honey
• 1 beef stock cube, crumbled
• 110g/4oz mixed beans from a can, drained and rinsed
• 4 tbsp fresh coriander, roughly chopped
• salt and freshly ground black pepper
• 250g/9oz couscous, cooked according to packet instructions
• 2 lemons, juice only
• small bunch fresh coriander, roughly chopped
• small bunch fresh mint, roughly chopped
• 2 lemons, pricked all over with a fork
• 6 tbsp rock salt
• 250ml/10 fl oz water