Lamb Chilli Eggplant and Chickpea Tagine with Cous Cous



  • 1 Place the lamb, eggplant, chickpeas, onion, garlic, ginger, chilli and the spices in a heatproof casserole dish with a tight fitting lid. Add 1 litre of chicken stock, cover and bake in the oven for 3 hours at 170° C, or until the lamb is falling off the bone.
  • 2 To make the couscous, rub the olive oil through the dry couscous, add the remaining cup of stock which has been brought to the boil, and allow to sit for five minutes to absorb the liquid. Use a fork to separate the grains and make the couscous fluffy.
  • 3 Season the tagine with salt and pepper, and add the chopped coriander.
  • 4 Serve hot with cous cous on the side.

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