- 2 tbsp ghee
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ras-el-hanout ( Moroccan Spice Mix)
- 1 tsp ground coriander
- 600g lamb leg, diced into 2cm pieces, excess fat trimmed
- 200g sweet potato, cut into chunks
- 200g soft dried apricot
- 400g can chopped tomato
- 2 handfuls green beans
- 500ml Gevity bone broth natural
- 2 cups pearl couscous (cooked in 1 tbs Gevity broth or immunotonic tonic)
Method
* 1. Heat oven to 140. Heat the ghee in a fry pan, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
* 2. Pour this mix into the tagine pot, add the lamb, sweet potato and apricots to the dish, pour over the tomatoes and stock, season well. Put the lid on and place in the oven. After 2hrs stir the tagine and add the green beans and place in the oven for another 30mins.
* 3. Cook the pearl cous cous with a 1 tbs of gevity immunotonic blend for a bit of flavour. Mix in 1/2 a cup of peas.
* Serve the tagine with the cous cous and your favourite monceau kombucha.
