Lamb tagine with dill yoghurt and pomegranate

Ingredients:

• 1 Tbsp (15ml) paprika 
• 2 tsp (10ml) each ground cumin, ground coriander and turmeric 
• ½ tsp (3ml) each cayenne pepper and ground cinnamon 
• 1 Tbsp (15ml) grated fresh ginger 
• 1kg lamb shoulder, cubed
• Milled black pepper 
• 2½ cups (625ml) lamb or beef stock 
• 4-5 tomatoes, coarsely chopped
• 1 onion, sliced
• 4 cloves garlic, halved
• 1 Tbsp (15ml) honey 
• 4-5 dried lime leaves (optional) 
• Salt 
• 10 green olives 
• 15 Turkish apricots 
• ½ cup (125ml) double cream yoghurt 
• 2 Tbsp (30ml) dill, chopped
• 2 cups (500ml) cooked couscous, for serving
• 1 tub (80g) pomegranate rubies, for serving 

Method

1. Preheat oven to 180°C.
2. Mix spices and ginger together in a large bowl.
3. Toss lamb in spices to coat, season with black pepper and refrigerate overnight to marinate.
4. Place lamb in a tagine or large ovenproof dish with a tight-fitting lid.
5. Stir in stock, tomatoes, onion, garlic and honey and add lime leaves if using.
6. Season with salt.
7. Cover and bake for 2½ hours until lamb is tender.
8. Stir through olives and apricots and bake, uncovered, for a further 45 minutes or until sauce thickens slightly.
9. Mix yoghurt and dill together.
10. Serve tagine with couscous, dollops of dill yoghurt and pomegranate rubies.

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