Moroccan lamb with pomegranate couscous

A fantastic Moroccan dish that combines the soft flavour of lamb with the unique, almost tangyness of pomegranate.

Serves 4


  • 800 gram to 1 kg lamb (shoulder or chops), cut into smallish pieces
  • 1 tin of canned tomatoes
  • 2 to 4 garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • 1½ teaspoon ground ginger
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 1 tablespoon honey

For the couscous

  • 1 pomegranate
  • 1½ cup couscous
  • 1½ cup boiling water
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 fresh mint leaves


  1. Use a heavy pan to fry onion in a little olive oil until soft, then transfer it to ovenproof dish
  2. Brown lamb (in batches to avoid it from boiling in its own juice). Transfer to the ovenproof dish and immediately season each batch with salt and freshly ground black pepper.
  3. Add spices to pan and allow it to release its flavour. Be careful not to burn it!
  4. Add canned tomatoes and garlic to the pan. Break up tomatoes into rough quarters.
  5. When the tomato starts to simmer, pour it over lamb.
  6. Close the ovenproof dish's lid and place in oven for 1½ hours at 180?.
  7. Halve the pomegranate and remove it's seeds.
  8. 15 minutes before the meat is ready, place couscous in a bowl.
  9. Add olive oil, lemon juice and half the pomegranate seeds (reserve the rest to garnish) to the bowl, and then the boiling water.
  10. Cover bowl with cling plastic and let rest for 10 minutes, to absorb the warm water.
  11. Chop fresh mint.
  12. Fluff the couscous with a fork, add mint and stir through.
  13. Garnish with fresh coriander and remainder of the pomegranate seeds.