Start by finely chopping the onion and garlic cloves, and frying gently in a splash of olive oil until nicely softened. Add the cumin and fry for another minute or so.
Next, add the lamb, and cook until just browned, then stir in the chopped plum tomatoes, In A Pickle Hot Date Chutney and a splash of water, and season with a little salt and black pepper.
Bring to the boil, then cover and turn the heat right down. Leave to simmer for two and a half hours, checking on it every now and then in case another splash of water is needed, until the lamb is really tender. Then, remove the lid and turn the heat up to medium, leaving it to bubble for ten minutes or so until the sauce is reduced and thickened.
Prepare the couscous according to the instructions on the packet, then once it?s cooked, dress with a good drizzle of lemon juice and olive oil, and a pinch of salt. Finish off with chopped fresh mint and pomegranate seeds, and serve alongside the tagine.