NZ Cheat's Moroccan Lamb Tagine

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.

Add the garlic, tomato paste, ras el hanout (see ingredients list) and mango chutney to the pan and cook, stirring, until fragrant, 2 minutes. Add the water (for the sauce) and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste with salt and pepper. TIP: Add a splash more water if the mixture is too thick!

While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining beef stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes, then fluff up with a fork. Stir 1/2 the mint leaves through the couscous.

While the couscous is cooking, roughly chop the tomato and place in a medium bowl with the remaining mint, the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.