Lamb Tagine With Couscous | Recipe From Sheraton MOE

Lamb Tagine With Cous Cous

Category – Main Meal; Cuisine type – Middle Eastern

Courtesy: Sanabel Restaurant, Sheraton MOE

During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Today’s recipe is a popular Middle Eastern dish cooked in the ‘Tagine’ or sous vide technique and can be served as a complete meal.

For the printable recipes

Serves 4 people

Shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 tsp ground black pepper1½ tbsp paprika powder
1½ tbsp  ginger powder
2 large onions sliced
2 tbsp olive oil
3 cloves garlic
1 tsp saffron
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Method of Preparation

Marinating the CousCous
500 gm Couscous
1/2 teaspoon salt
1/2 teaspoon pepper
100 ml olive oil2 pcs carrot
2 pcs zucchini
200 gm Cabbage
200 gm Pumpkin
100gm Onion
2 tbsp flat leaf parsley, roughly chopped
2 tbsp coriander, roughly chopped
100 gm Tomato
3 cloves garlic2 tsp saffron

Prune syrup
500 ml Water
500 gm Sugar
20 gm Cinnamon sticks
20 gm Cinnamon powder
100 gm Prunes

Preparing the Lamb
Place the black pepper, paprika, ginger, garlic, olive oil, saffron, coriander and parsley into a small bowl and mix. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave for two hours in the refrigerator
– Heat 1 tbsp olive oil in a large casserole dish. Add the onion and the remaining spice mix and cook over gentle heat. Add the lamb mix and let it cook for 10 minutes in low heat
– Add 1 cup of water, bring to a boil, cover with a fitted lid and cook in low heat for 1hr or until the meat is soft and tender

Couscous preparation
In a small food pan, place the couscous and mix with salt, pepper, and olive oil. Add 1 cup of water. Cover with aluminum foil and cook for 15 minutes in a steam oven, in medium heat. Follow the same method two more times, with a gap of 15 minutes, until the Couscous is cooked.

Vegetable preparation
– Heat 1 tbsp olive oil in a large casserole dish. Add the onion, garlic, tomato slices, cabbage, parsley, coriander and 1lt of water. Boil for 5 minutes and add the saffron.
– Cut the vegetables into finger pieces. Add the carrots, pumpkin and zucchini and cook until the vegetables are cooked. Remove from the heat

Prunes preparation
– Boil sugar in water. Add cinnamon sticks and powder. Cook until the syrup thickens.
– Remove from the heat and add the prunes. Let it rest until the prunes is slightly soft

Note on the dish
Couscous is a traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. (Read more…)

{A complete listing of the recipes that I’m going to share over this period}


Sanabel, The Sheraton MOE: The Iftar buffet starts from sunset and continues upto 10pm daily and includes hot and cold Arabic mezze, main course selection, and traditional Ramadan drinks. After Iftar, Shisha can be enjoyed in oriental-style Ramadan lounge tent at the Vantage Terrace. {Dhs 120/person and special group offers are available. Call +97143772000. More info here}. Sanabel also offers lunch buffet options – salads, cold entrees, Arabic mezze and desserts are available for Dhs 45/person including starter and dessert; Dhs 65/person including starter, main course and dessert {12:30 pm – 4 pm daily}


An earlier post chalks out all about Ramdan in Dubai | Where All You Can Eat.  I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.

Click here to enter the Giveaway!

Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off these amazing Arabic dishes – Lamb Tagine and Couscous to your guests. Happy Cooking!

Unblogging it all… Ishita

Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.

You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address MarinaArabic Sushi | Recipe From Ritz Carlton, DIFCArabic Meatballs or Dawood Basha and Vermicelli Rice| Recipe From AL Nafoorah, Emirates Towers


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