Ingredients
- 600g PGI Welsh Lamb boneless shoulder or neck fillets, trimmed and cut into large cubes
- 2 onions, peeled and cut into wedges
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp black pepper
- 400g can of chickpeas, drained and rinsed
- 400ml lamb or vegetable stock
- 150ml orange and mango juice (or similar)
- 50g dried apricots, chopped
- 50g stoned dates, chopped
- 1 lemon, juice and zest
- 1 orange, juice and zest
- 1 tbsp honey
- 250g couscous
- Handful of mint, chopped
- Pomegranate seeds, to garnish
- 1 tbsp flaked almonds to garnish
1 - 3 hours
Cooking Time
20
Prep Time
5+
Serves
- 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.
