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Spicymonkey recipes

Welcome to Spicymonkey recipes


Here we will show what you can do with our curry sauces.


Obviously our sauces are super easy to use so really the recipes will all be very simple.



Lamb tagine and cous-cous

By Ian Nixon, May 22 2018 05:22PM

The Moroccan tagine is our mildest sauce but don't think that means it has no flavour. The sauce contains plenty of our own blend of Ras-el-hanout which is freshly ground before cooking. The sauce also contains dried apricots and preserved lemons to help you think you really are sitting at a table over-looking the djemaa el-Fnaa in Marrakech.

We've cooked this with lamb which is most commonly used but the sauce will be equally good with any meat or roasted veggies.

The cous-cous is very simple to prepare and just needs some simple exotic garnishing to liven it up.

In this particular dish we added some chopped up dates but that's not necessary. We sometimes add a spoonful of marmalade or a small amount of harissa for an extra kick. It's great as it is straight from the packet too.

Moroccan lamb tagine (serves 4)

What you need

1 pouch Moroccan tagine sauce

1kg diced lamb or goat (or any other meat or veg for 4 people)

2 dates - chopped

a few toasted flaked almonds to garnish

a few coriander leaves to garnish

What to do

In a large pan fry the meat off in a little oil until browned all over. Add the sauce from the pouch along with the dates and bring to the boil. Cover and simmer for around 2 hours or until the meat is very tender.

This works really well in a slow cooker too.

Once ready, simply garnish with the almonds, herbs, rose petals, or whatever you fancy.


What you need

200g cous-cous

300ml chicken or vegetable stock (just boiled)

1 tbsp olive oil

1 preserved lemon - chopped (to garnish)

2 dried apricots - chopped (to garnish)

coriander and parsley leaves (to garnish)

What to do

Put the cous-cous in a pan. Add the hot stock liquid and cover with a lid. Leave to soak for around 3-5 minutes. Pour over the olive oil and loosen up with a fork.

Garnish with the herbs, nuts, dried fruits, olives or whatever you fancy.

Simple. Enjoy!

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