This tagine is a great introduction to lamb dishes for fussy eaters, and makes a healthy meal, too. An amazingly tender array of flavours, without an overwhelming taste, means that the kids won't reject it instantly. This has quickly become one of our all time favourites!

Serves: 4

Cooking time: about 2½ hours, including simmering time.

• 500ml water
• 2 brown onions
• 50ml olive oil
• 50g fresh ginger
• 1kg lamb shoulder
• 2 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 250g tomato paste
• 400g sweet potato
• 175g dates
• 200g cous-cous
• 200ml stock or water
• 30g butter
• 3 spring onions
• 50g slivered almonds to garnish
• Chopped fresh coriander to garnish

Directions

1. Trim the lamb and cut into cubes roughly 4cm.

2. Slice the onions and sweat in the olive oil in a casserole pot for a few minutes, until soft.

3. Add the chopped ginger, sweat briefly, then add the lamb, browning on all sides.
Add the cumin, paprika, ground coriander and cinnamon stick. Cook for a minute.

4. Add the tomato paste, cook for another minute, then add the water.

5. Bring to boil, then simmer for 1 ½ hours.

6. eel and dice the sweet potato. Cut into chunks and add to the pot. Cook for 20 minutes.

7. Heat the stock or water for the cous cous.

8. Chop the spring onions, add to cous cous, with the butter in little chunks.

9. Pour hot stock over the cous cous, stir briefly, cover with cling film and sit over a warm pot.

10. Add the dates to the pot and cook a further five minutes.

11. Toast the almonds.

12. Serve the cous cous into four bowls, then add the tagine, sprinkle with almond slivers and chopped coriander.

This recipe is courtesy of Mealsavers Chef, Brett.

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