North African Lamb Tagine

Boil a kettle of water (this will make cooking the couscous quicker in step 6).

Heat a large frying pan over a medium heat. Add the flaked almonds and toast for 1-2 minutes or until golden. Make sure you watch the pan and move the almonds around so that they don’t burn. 3Remove the almonds from the pan and set aside.

Season the diced lamb rump with salt and pepper. Heat half of the olive oil in the same large frying pan over a medium-high heat. Add the lamb and cook for 3 minutes or until browned. Transfer to a plate and cover with foil.

Heat the remaining olive oil in the same large frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, for 3 minutes or until the onion is soft. Add the Moroccan Spice Mix and tomato paste and cook stirring for 1 minute. Add the hot water and bring to the boil. Reduce to a medium-low heat and simmer for about 10 minutes or until the carrots are just tender and the sauce has reduced slightly. Return the lamb back to the pan with any resting juices and the baby spinach, stirring until heated through. Remove 5from heat, stir through the mint and season with salt and pepper.

Meanwhile, place the couscous in a bowl and boil some water (the water has to be the same amount as your couscous so for example: 1⁄2 cup of water for 1⁄2 cup of couscous). Pour the water over the couscous, add a pinch of salt, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling 6wrap and fluff with a fork.