• 600g cooked lamb
• 400g tin chickpeas
• 1 large onion, minced
• 2 tbsp vegetable oil
• 3 cloves garlic, crushed
• 400g tomato tin
• 2 chillies, chopped
• 6-10 dried apricots, sliced
• 1 tsp chilli powder
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tsp salt

Couscous

• Couscous (60g per person with 90ml boiling water to cook)
• Handful, flaked almonds
• 2 tbsp flat leaf parsley, roughly chopped
• Juice from 1 lemon
• 2 spring onions
• 3 tbsp pomegranate seeds

Method

Tagine

1. Heat 1 tbsp of veg oil and in a large casserole dish or a tagine. 
2. Add the minced onion and cook over a high heat for a few minutes. Reduce the heat and add the crushed garlic.
3. Stir in the tomato tin with the spices and apricots. Stir and cook until the tomatoes break down.
4. In the mean time chop up the cooked lamb and drain the chickpeas.
5. Once thick add the meat and chickpeas and stir to coat. Put the lid on and leave to simmer for 20-30 minutes.
6. Toast the almond flakes until just brown and remove to a dish.
7. Once cooked add the coriander.

Couscous

1. Place couscous into a bowl and cook at 1:1 ratio of couscous to boiling water. Leave to absorb the water for 10 minutes.
2. Fluff up with a fork and stir in the chopped spring onions, parsley and a squeeze of lemon and pomegranate seeds.
3. Serve the lamb tagine with the couscous and top with the toasted almond flakes.