Lamb and Chicken Tagine, couscous aux doux viande

This recipe comes from a French Bistro where I worked for some time. As named at Chez Bob, couscous aux trois viands, is a staple on many French bistro menus, you will though there are only two meats used in this recipe. Should you be able to get your hands on some merguez sausage this is the prized trois viande.

In separate bowls, place your lamb and chicken and marinate each bowl with 1 tbs of spice mix, add a little salt and pepper to the meat also. Heat a heavy bottom fry pan to a high heat and add about 1 Tbs olive oil. Add the lamb first in small batches and allow to brown evenly on all sides, but do not burn. Once all the lamb is browned do the same with the chicken. Wash pan and return to heat.

Sauté the zucchini and eggplant in a hot pan with a little olive oil then set aside to add to the tagine later.

Wash the pan again and return to the heat. Add the onions and capsicums and sauté for about 5 minutes until they become soft, then add the garlic and ginger, 2 heaped Tbs of Tagine Spice Mix, a little more olive oil and the tomato paste then stir well through and cook for a further few minutes. Now add the canned tomatoes, ½ can of water, the preserved lemon and the lamb, but not the chicken nor the zucchini or eggplant. Cook over a gentle heat for approximately 1.5 hours. With about 30 - 45 minutes to go add the browned chicken, zucchini and eggplant.

Garnish with coriander, parsley, yoghurt and lemon wedges.

Ingredients
Lamb Leg, 1kg Diced
Chicken Thigh, 1kg Diced
Brown Onion, 2 Large Diced
Red Capsicum, 2 Large Diced
Garlic, 4 Cloves Thinly Sliced
Ginger, 1tsp Finely Diced
Zucchini, 3 Diced
Eggplant, 1 Large Diced
Preserved Lemon, 1tsp Minced
Tagine Spice Mix, 4Tbs
Cinnamon Quill, 2 Whole
Salt & Pepper
Tomato Paste, 2Tbs
Canned Tomato, 800g

Coriander
Parsley
Yoghurt
Lemon Wedges