Dysphagia Moroccan Lamb Tagine with Cous-Cous

Cooking Time

Ingredients

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Ingredients

  •   1 tbsp Veg oil
  • g Lamb mince
  • g Diced onion
  • g Chopped dried apricots
  • g Tomato purée
  • g Ground cumin
  • g Homepride curry sauce Cous-cous
  • g Semolina
  • g Ground cumin Pinch salt
  • ml Boiling water (can be fortified with stock instead of water)

Method

  • 1

    Step 1

    Heat oil and fry the onion (without colour) for 3-4 minutes.
  • 2

    Step 2

    Add the mince and cook for 5 minutes until the mince has browned.
  • 3

    Step 3

    Add the cumin, tomato purée and dried apricots.
  • 4

    Step 4

    Pour in the Homepride curry sauce then cover and simmer for 1 hour until the meat is tender.
  • 5

    Step 5

    Blend to a smooth purée and check consistency.
  • 6

    Step 6

    For the cous-cous, add the water/stock to a pan and bring to the boil.
  • 7

    Step 7

    Gradually whisk in the semolina, salt and cumin to the water.
  • 8

    Step 8

    Reduce the heat and cook for 2 minutes, whisking constantly until thickened.
  • 9

    Step 9

    Serving suggestion: top the semolina with the lamb and serve with thickened natural yoghurt.

Ingredients

  • 1 tbsp Veg oil
  • 1200 g Lamb mince
  • 200 g Diced onion
  • 125 g Chopped dried apricots
  • 40 g Tomato purée
  • 10 g Ground cumin
  • 500 g Homepride curry sauce Cous-cous
  • 300 g Semolina
  • 6 g Ground cumin Pinch salt
  • 1400 ml Boiling water (can be fortified with stock instead of water)