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Serves 6
Ingredients.
•1.2kg mixed game meat, which could include venison, partridge, hare, pheasant, pigeon, etc, deboned and diced into 2cm cubes
•2 oranges, zest and juice
•80g ginger, peeled and finely chopped
•30g coriander, washed and separated into leaves and stalks
•1 butternut squash, peeled and chopped into 2cm chunks
•4 large carrots, peeled and chopped into 2cm rounds
•2 large white onions, peeled and diced into 2cm chunks
•1 head of garlic, peeled and finely chopped
•4 sticks of celery, chopped into 2cm lengths
•700ml hot game stock (or chicken)
Spices
•2 tbsp turmeric
•2 tbsp ground cumin
•2 tbsp ground coriander
•1 tbsp cinnamon
•1 tbsp ground cardamom seeds
•3 cloves, finely ground
•1 tbsp paprika
Garlic & mint yogurt
•1 large garlic clove
•2 tbsp finely chopped mint
•Juice of 1 lemon
•A pinch of dried chilli flakes
•500ml plain yogurt
To serve
•300g couscous
In a large bowl, season the game with salt and pepper, add all the spices, orange zest and juice, ginger and the coriander stalks finely chopped. Mix well. Next, mix in the squash, carrots, onions, garlic and celery.
Place in a large casserole (or tagine) dish and pour on the hot stock. Cover with the lid (or baking paper then foil to get a really good seal) and cook for 2-3 hours, or until the meat is tender, stirring half way through.
Garlic and mint yogurt.
Crush the garlic clove with a good pinch of salt. Place in a bowl and add the lemon juice, dried chilli and mint.
Stir in the yogurt and check the seasoning.
To serve
Cook the couscous as per packet instructions, then stir through a knob of butter.
Make a pile of couscous on each plate and top with a generous spoonful of tagine, making sure you give lots of juice. Garnish with a handful of pomegranate seeds, a few leaves of coriander and a dollop of the garlic and mint yogurt.
Tagines are even better after a day or two so this is a perfect dish to prepare in advance.
