Lamb Tajine with Pomegranate and Smoked Almond Couscous

For the lamb tajine with pomegranate and smoked almond couscous, first peel the onion and vegetables, cut into small cubes. Cut the dates and apricots into small pieces.

Heat some olive oil in a tajine pot or roaster, sauté the vegetables until the onions are translucent. Add the spices and continue to roast slowly, increase the heat and add the meat. Brown on all sides, deglaze with the vegetable soup, add the apricots and dates, bring to the boil once and braise on low heat (very gently and slowly) for 2 hours until tender. When the meat is soft, season with salt and pepper.

Cut the pomegranate in half and stir the juice and seeds into the meat. If you want an extra spicy kick, you can mix some chili powder into the lamb.

Boil the couscous in plenty of salted water until soft, drain and briefly rinse in cold water. Then fry in a pan with a little oil and the spices, season well with salt, pepper and a little lemon juice.

For the dressing, mix well the yogurt with the lemon juice, the mint cut into thin strips and the garlic, season with salt and pepper.

Arrange a ladle of the lamb with plenty of sauce in a deep dish and drape some of the yogurt on top. Arrange the couscous separately in a bowl. Serve the lamb tajine with pomegranate and smoked almond couscous.

Preparation Tip:

For more recipes like the Lamb Tajine with Pomegranate and Smoked Almond Couscous, check out our Maghreb Recipe Collection.

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