Lamb & Pistachio Tagine

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Top, tail and chop your courgette[s] in half lengthways, then slice finely

Peel and finely slice (don't chop!) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your mince to the pan and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Add the sliced courgette and sliced garlic to the pan with your ras el hanout, ground cumin and a pinch of salt and cook for 2 min further or until fragrant

Meanwhile, dissolve your beef stock mix and tomato paste in 400ml [520ml] [680ml] boiled water – this is your tomato stock

Add your couscous to a heatproof bowl with half of the tomato stock (save the rest for later!), then cover and set aside until serving

Once fragrant, add your chopped dates to the pan

Add the remaining tomato stock and cook for 3-4 min or until the mince is cooked through (no pink meat!) and the sauce has thickened to a stew-like consistency – this is your tagine

While the sauce is thickening, fluff the couscous with a fork