Lamb Tagine


1.2 kg lamb shoulder

Cous Cous

200g cous cous, toasted

¼ cup olive oil

½ cup mint, torn

3 cloves garlic, crushed

1 tab ground cumin

1 tab ground coriander

½ tab smoked paprika

5 tomatoes, blanched peeled & quartered

200ml boiling water



To finish

1 lemon – juice

½ bunch coriander

4 spring onions chopped

1 Lebanese cucumber, deseeded & diced

¼ cup mint, torn



In a bowl, mix 1¼ cup water, cous cous, white pepper and olive oil. Cover bowl with aluminum foil.

In a large pot, sear meat in olive oil and stir with a wooden spoon in a high heat. Add ginger, onion, carrot, cumin, coriander, cinnamon stick, star anise, turmeric, orange peel, paprika, tomato passata, mint, stock and allow to simmer on a medium heat for at least 20 mins. 

Once the tagine is cooked, add figs and mint and stir through.

Serve with cous cous and garnish with coriander.