- • 50ml Olive oil
- • 900g Lamb and Mint Chipolatas
- • 350g Red onion (sliced)
- • 2 Garlic cloves (peeled and crushed)
- • 200g Red pepper (sliced)
- • 10g Ground turmeric
- • 15g Ground cumin
- • 1 Stick of cinnamon
- • 150g Canned chickpeas (rinsed and drained)
- • 75g Dried apricots (chopped)
- • 100g Dates (chopped)
- • 40ml Red wine vinegar
- • 40g Honey
- • 3 Bay leaves
- • 1ltr Bisto Vegetable Bouillon (made up as per instructions)
- • Pinch of White pepper
- • 25g Bisto Gravy Granules
- Garnish:
- • 50g Spring onions (sliced)
- • 10g Fresh coriander (chopped)
- To serve:
- • 1kg Cous cous (cooked weight)
Lamb and Mint Sausage Tagine
Lamb and Mint Sausage Tagine
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb and Mint Sausage Tagine recipe below as tried and tested by our professional chefs. This recipe combines eastern spices and dried fruits with lamb and mint sausages to create a perfect tagine – the ideal centrepiece for larger parties.
Ingredients
Method
1. In a large heavy based sauté pan or saucepan, shallow fry the sausage in the olive oil for 5 minutes, turning frequently to brown evenly. Once cooked, set aside.
2. Fry the onion and garlic over a low heat for 2 minutes, add the red peppers and cook for a further 4 minutes until softened.
3. Stir in the cumin and turmeric and cook for 1 minute.
4. Add the chickpeas, apricots, dates, vinegar, honey, bay leaves, bouillon, cinnamon stick and white pepper. Stir together and bring to a simmer.
5. Add the sausages to the sauce. Cover with a lid and simmer for 30 minutes.
6. Stir in the Bisto Gravy Granules to thicken.
7. Garnish with the spring onion and fresh coriander and serve with cous cous.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
