Moroccan-Style Lamb & Sweet Potato Tagine

For 2

1 tbsp ras el hanout
11g chicken stock mix
30g diced apricots
120g couscous
250g British lamb mince
1 sweet potato
5g coriander
1 garlic clove
1 brown onion

Peel and chop the brown onion roughly

Chop the sweet potato (skin on) into small, bite-sized pieces
 
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp vegetable oil over a high heat

Once hot, add the chopped onion and chopped sweet potato with a pinch of salt and cook, covered, for 6-8 min or until beginning to brown

Peel and finely chop (or grate) the garlic

In a large bowl, combine the lamb mince with the chopped garlic, ras el hanout and a generous pinch of salt and pepper and give everything a good mix up.

Add the spiced lamb mixture to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Keep the pan covered when not stirring as this will help the sweet potato to soften

While the lamb is cooking, add the couscous and a pinch of salt and pepper to a heatproof bowl with 200ml boiled water

Cover and set aside until serving

Dissolve the chicken stock mix in 250ml boiled water

Once the lamb mixture has started to brown, add the chicken stock to the pan and stir to combine

Reduce the heat to medium and cook, covered, for a further 5 min or until the lamb is cooked through (no pink meat!)

Chop the coriander roughly, including the stalks

Add the diced apricots to the pan and cook for a further 1-2 min – this is your Moroccan-style lamb & sweet potato tagine

Fluff the softened couscous with a fork

Serve the Moroccan-style lamb & sweet potato tagine with the couscous to the side

Garnish with the chopped coriander

 From Gousto Cookbook