Casablanca sunset – Food & Home Magazine

Ingredients

• <h3>Tagine</h3>
• 30ml (2 tbsp) olive or avocado oil
• 1 onion, finely chopped
• 500g lamb shoulder, cubed
• 5ml (1 tsp) ground cinnamon
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• 2,5ml (½ tsp) dried red chilli flakes
• 1 cinnamon stick
• Maldon Sea Salt and freshly ground black pepper, to taste
• 60ml (¼ cup) honey
• 100g dried apricots, roughly chopped
• 100g prunes, pips removed and chopped
• 500ml (2 cups) good quality lamb stock
• <h3>Couscous</h3>
• 640g (4 cups) cooked couscous
• 1 egg, beaten
• 100g Parmesan, grated
• oil, for drizzling
• <h3>Topping</h3>
• 30ml oil
• 1 onion, thinly sliced
• 200g flaked almonds
• 100g (½ cup) suga