Ingredients

6 (800g) lamb chump chops

1 tablespoon olive oil

2 large_piece (400g) brown onions, sliced thinly

2 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 cup (500ml) water

2 small_piece (140g) carrots, chopped

2 medium_piece (240g) zucchini, chopped coarsely

300 gram canned chickpeas (garbanzo beans), rinsed, drained

3 teaspoon lemon juice

1 tablespoon honey

2 cup (400g) couscous

45 gram butter

2 cup (500ml) boiling water

1 tablespoon fresh coriander (cilantro), finely chopped

Method

1.Trim excess fat from lamb, cut in half.

2.Heat oil in tagine or large saucepan, cook lamb, in batches, until browned. Remove from tagine.

3.Cook onion and garlic in same tagine, stirring, until soft. Add spices, cook, stirring, until fragrant. Return lamb to tagine with the water, bring to the boil. Reduce heat, simmer, covered, 20 minutes. Add carrot, simmer, covered, 10 minutes. Add zucchini, chickpeas, juice and honey, simmer, uncovered, about 15 minutes or until lamb is tender and tagine thickens slightly. Season to taste.

4.Meanwhile, combine couscous, butter and the boiling water in large heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in coriander.

5.Serve lamb with couscous.

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Ingredients

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