Slow cooked Welsh Lamb, lemon and mint tagine
- Pre-heat oven to Gas Mark 3, 170°C, 325°F Place lean lamb cubes, onion, cumin, cinnamon, ginger, chick peas, stock, juice and zest into a large casserole dish. Cover and cook for 1-1½ hours until the meat is tender.
- Remove lid and sprinkle on the couscous, lemon and seasoning.
- Replace lid and return to oven for about 20 minutes until liquid has absorbed (add a little more stock if a little too dry).
- Serve the tagine sprinkled with mint.