Lamb & Pumpkin Tagine with Couscous

Name: Lamb & Pumpkin Tagine with Couscous (Tagin Dani)
Cuisine: Egyptian
Ingredients: 1.2 kg (2 lb 10 oz) diced lamb shoulder; 4 carrots; 2 yellow onions, chopped; 1 tbsp minced fresh ginger; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 500 g (1 lb 2 oz) pumpkin, peeled, deseeded and cubed; 1 x 400 g (14 oz) can chickpeas (garbanzo beans), drained; 1 x 400 g (14 oz) can chickpeas (garbanzo beans), drained; Sea salt and ground black pepper; Sea salt and ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 2 tsp paprika; 1 tsp salt; ½ tsp ground turmeric; ½ tsp ground ginger; 2 tbsp date molasses; 2 garlic cloves, minced; 500 g (1 lb 2 oz) couscous; 700 ml (24 fl oz/3 cups) vegetable of chicken stock; 700 ml (24 fl oz/3 cups) vegetable of chicken stock; 1 tbsp olive oil

Tagin Dani

Preparation info

Serves
4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

This ancestral Siwan tagine features pumpkin and North African spices evoking the culinary heritage of the Maghreb.

Ingredients

1.2 kg (2 lb 10 oz) diced lamb shoulder
3

Africa
Egypt
Siwa Oasis
Main course
Mediterranean

Method

Combine all the marinade ingredients in a large bowl. Add the diced lamb, season well with salt and ground black pepper and mix, ensuring that the meat is thoroughly coated in the marinade. Cover the bowl and let the lamb marinate overnight in the fridge to enhance its flavour.

When you’re ready to cook, put a wide-based casserole on a medium-high heat and add half of the olive oil. Onc