Lamb Tagine with Lemon Couscous

Ingredients
  • 15ml (1tbsp) olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 400g (14oz) sweet potato, chopped roughly into 1 2.5cm (1/2 1in) cubes
  • 2.5cm (1in) piece fresh root ginger, peeled and grated
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1 x 400g tin chopped tomatoes
  • 575ml (18fl oz) hot vegetable stock
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 300g (10oz) Miskin Meadows farm lamb, chopped into 1.5cm (3/4in) cubes
  • 300g (10oz) couscous
  • 1 lemon, zested and squeezed 
  • 3tbsp chopped fresh coriander 




Heat the oil in a large heavy-based saucepan and fry the onion for 5 minutes until softened. Then stir in the garlic, sweet potato, ginger, cumin and coriander and cook for a further 5 minutes. Pour over the chopped tomatoes, 200ml (7fl oz) of the stock and season well. Cover with a lid and simmer for 20 minutes, adding the lamb for the last 5 minutes. 

Meanwhile, place the couscous into a bowl and pour over the remaining hot vegetable stock. Cover with cling film and leave for 5 minutes before fluffing with a fork, seasoning and stirring through the lemon zest, juice and half the coriander. Spoon into shallow bowls and top with the lamb tagine. Scatter with the remaining coriander to serve.


10 mins to prepare and 30 mins to cook.

Serves 4

CREAMY LEMON & ZUCCHINI PASTA

Ingredients

  • 250g (8oz) broad beans, podded

  • 350g (12oz) tagliatelle or other pasta

  • 5ml (1tsp) olive oil

  • 1 large zucchini, cut into ribbons using a vegetable peeler

  • 200g (7oz) Miskin Meadows farm lamb, torn into bite-sized pieces

  • 1 lemon, zested and squeezed

  • 300ml (10fl oz) half fat crème fraiche

  • 3tbsp freshly chopped mint

Each serving contains 625 calories, 6g sugar, 20g fat, 10.4g saturates and 0.1g salt.

Method Bring a small pan of water to the boil, cook the broad beans for 3 minutes. Drain and set aside. Bring a large pan of water to the boil and cook the pasta according to the pack instructions. Meanwhile heat the oil in a frying pan over a medium heat and cook the courgette, lamb and lemon juice for 2 minutes. Stir through the crème fraîche and gently heat for a further minute.

Drain the tagliatelle, reserving 50ml (2fl oz) of the cooking water. Return the pasta to the pan and toss through the creamy lamb mixture, loosening with the pasta water. Gently fold through the broad beans and mint and scatter with the lemon zest to serve.

10mins to prepare and 10mins to cook. 

Serves 4