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Lamb tagine with almonds, pear & couscous

45 MIN


Serving amount:
  • Lamb leg
  • 1 couscous sachet
  • 1 sultanas pack
  • 1 ground cumin sachet
  • 1 slivered almond sachet
  • 1 tomato polpa can
  • 1 zucchini
  • 1 pear
  • 1 garlic clove
  • 1 long red chilli
  • 1 ginger bag
  • 1 brown onion
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, pepper, boiling water

Allergens: Wheat, gluten, garlic, onion, nuts (almond)

Chef's note: We have cut the lamb quite small in this Tagine so it can cook quickly for you. If you have more time you can leave the pieces larger but it will take more time to cook. Toast the almonds for a deeper flavour. 

* Use 1/4 of the tomato polpa and half of the spices provided.


1. Prepare the ingredients 

Wash the vegetables. Roughly chop the onion. Peel and quarter the pear, slice into 1cm slices. Cut the lamb into 2cm pieces. Roughly chop the coriander. Peel the ginger then roughly chop. Roughly chop the garlic. Cut the zucchini into bite sized pieces. 

2. Brown the lamb 

Heat a splash of oil in a saucepan over high heat. Add the lamb and cook for 5 minutes or until browned all over. Remove the lamb from the pan. Do not clean the pan. 

3. Cook the tagine and spices 

Reduce the heat to medium and add the onion, garlic and ginger to the pan. Cook for 3 minutes or until the onion softens. Add the spices* and cook for 1 minute. 

4. Add the remaining ingredients 

Combine the vegetables, tomato polpa*, browned lamb, a pinch of salt and ¼ cup of water per person in a saucepan. Reduce heat to low, cover and simmer for 35 minutes or until the lamb is tender. Check the lamb and add more water if needed during its cooking time. 

5. Finish the tagine 

When the lamb is tender (the meat should break easily) add the zucchini, pears and sultanas. Simmer for 5 minutes, covered, or until the pear is tender but not falling apart. The timing of this will change depending on how ripe the pear is. Season to taste with salt and pepper. 

6. Make the couscous 

Meanwhile, place the couscous in a bowl with 1/4 cup boiling water per person. Let sit for 5 minutes, and then fluff with a fork before serving. Stir through a little coriander and season to taste. 

7. To serve 

Serve the lamb tagine with the couscous. Sprinkle with the almonds and remaining coriander.