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Moroccan lamb tagine with lemon and pomegranate couscous

Ingredients

• - 4 tbsp olive oil
• - 8 garlic cloves, peeled and crushed
• - 4 onions, peeled and chopped
• - 4 tsp grated, fresh ginger
• - 1½ tbsp coriander seeds, crushed
• - 3 tsp ground cinnamon
• - sea salt and freshly ground black pepper
• - 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
• - 2 tbsp tomato purée
• - 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
• - 4-5 tbsp honey
• For the quinoa-couscous
• - 1 large or 2 small pomegranates
• - 800g/1¾lb quinoa
• - 6 tbsp olive oil
• - 2 lemons, juice only
• - 1 litre/1¾ pints boiling chicken stock or water
• - sea salt and freshly ground black pepper
• - 4 tbsp chopped, fresh mint or coriander
• To serve
• - 1 lime, cut into wedges
• - bowl Greek yoghurt

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