Moroccan Lamb Tagine with Pickled Lemons and Herbed Couscous

Succulent lamb fillet simmered with aromatic spices, served alongside herbed couscous and quick-pickled lemons for a fragrant Moroccan feast.

Dinner Lamb High Protein Couscous Moroccan

Estimated Nutrition

Calories

820.2

kcal / serving

1640.4 kcal total

Carbs

68.3g

per serving

136.5 g total

Fat

41.1g

per serving

82.2 g total

Protein

44.3g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Paste

1 tbsp

piece

Beef Stock Cube

crumbled

Fruits

piece

Lemon Juice

juice of 2 lemons

piece

Lemon

pricked all over with a fork

GrainsCereals

250

Couscous

cooked

LegumesPulses

110

Mixed Beans

canned, drained and rinsed

Liquids

250

Water

Meat

piece

Lamb Neck Fillet

cut into bite-sized pieces

NutsSeeds

clove

Garlic

finely chopped

pinch

Cinnamon

2.5

Cumin

ground, ½ tsp

tbsp

Coriander

fresh, roughly chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

bunch

Coriander

small bunch, fresh, roughly chopped

bunch

Mint

small bunch, fresh, roughly chopped

tbsp

Rock Salt

for pickling

OilsFats

44.4

Olive Oil

3 tbsp

Other

7.5

Honey

½ tbsp

Vegetables

0.5

piece

Onion

finely chopped

0.5

piece

Red Pepper

chopped

pinch

Ginger

ground

Method

Heat olive oil in a large deep pan over medium heat and brown the lamb for 3 minutes.

Add the onion and pepper and cook for 3 minutes without browning.

Increase the heat and add spices, tomato paste, honey, and stock, then simmer for 10 minutes.

Stir in the beans and coriander, then season with salt and pepper.

Mix the cooked couscous with lemon juice, coriander, and mint in a bowl.

Boil 250ml water with rock salt, simmer pricked lemons for 15 minutes, cool, and quarter.