- Preheat the oven to 170°C / 150°C fan / Gas 3.
- Place the lamb cubes, onion, spices, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hour 30 minutes, until the meat is tender.
- Remove the lid and add the couscous. Return to the oven for about 25 minutes until the liquid has been absorbed. You may need to add a little more stock if it’s a bit dry.
- Just before serving, stir in the chopped mint and garnish with the pomegranate seeds.
Tip: Slow cooked Welsh Lamb tagine can be cooked in a lidded pan over a low heat on the hob, in a slow cooker or in an oven.