Step 1
Step 1 - Make the chashu pork: Combine soy sauce, mirin, sake, and brown sugar in a saucepan and bring to a simmer. Sear the rolled pork belly in a hot oiled pan on all sides until browned. Transfer to a baking dish, pour the sauce over, cover tightly with foil, and braise in a preheated oven at 160°C (320°F) for 2 hours, turning halfway through.
Step 2
Step 2 - Cook the aromatics: Reduce heat to medium. In the same pot, add the onion and cook for 5 minutes until softened. Add garlic and fresh ginger and cook for 2 minutes. Add all the ground spices and stir well, cooking for 1 minute until fragrant.
Step 3
Step 3 - Build the stew: Return the browned lamb to the pot. Pour in the crushed tomatoes and stock. Stir everything together, bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour.
Step 4
Step 4 - Add the fruit and chickpeas: Stir in the dried apricots, chickpeas, and honey. Cover and continue simmering for another 30 minutes until the lamb is completely tender and the sauce has thickened beautifully.
Step 5
Step 5 - Finish the sauce: Stir in the lemon juice and taste for seasoning. Adjust salt, pepper, or honey as needed.
Step 6
Step 6 - Prepare the couscous: Place couscous in a large bowl, pour over enough boiling water to just cover, add a pinch of salt and a drizzle of olive oil. Cover with a plate and let steam for 5 minutes, then fluff with a fork.
Step 7
Step 7 - Serve: Spoon the tagine generously over the couscous. Garnish with fresh coriander, fresh mint, and toasted flaked almonds.
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