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Available for over a year

Ingredients: 500g beef or lamb, diced 2 onion 1 small red chilli 6cm fresh ginger 2 garlic clove Fresh coriander 1 tbsp mango chutney Dried apricots or sultanas 2 tins of chopped tomatoes 1tsp each ground turmeric, ground coriander & ground cumin Flaked almonds & around almonds (both optional) Natural yogurt (optional) 250g couscous 200g feta cheese Coriander Method: 1. Preheat the oven to 140°c/Gas 1. 2. Finely slice the onions and brown in a pan, remove and then brown the lamb along with a small knob of butter/ghee. Once browned add finely chopped chilli, garlic and ginger along with the onions. Cook for 5mins. 3. Add the tinned tomatoes, sultanas or chopped dried apricots and a ½tbsp of mango chutney along with the spice mix. Transfer the entire tagine into an oven proof dish with lid and cook in the oven for about 2 hours, but the longer it cooks the better it is (4-5 hours is great). 4. Once cooked, add either a little water to the tagine if it is too thick or some ground almonds if it is too thin. Add a good pinch of salt and lots of pepper with chopped coriander. 5. Place the couscous into a large bowl and cover with boiling water. Once the couscous is done (5mins) add chopped coriander and feta. 6. Place the tagine into large bowls and swirl some natural yogurt over the top. Finish with some flaked almonds and serve with the couscous.