"Slow Simmered Spiced Moroccan Lamb Tagine by Caroline George (Dietitian)
The perfect weekend warmer meal - hearty 'melt in your mouth' slow cooked lamb dripping in herbs and spices, and balanced with sweet and tart flavours.
Preparation Time: 20 minutes
Cooking Time: 90 minutes
- 2 Tbs olive oil
- 1 red onion, chopped
- 2 clove garlic, chopped
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cumin
- 1/2 tsp ground chilli
- 800 g lamb shoulder, fat trimmed, diced - ask your butcher to do this
- 2 Tbs tomato paste
- 400 g sweet potato, peeled and chopped - cut into 3cm pieces
- 8 pitted dates, sliced
- 2 parsnips, peeled and cut into 1cm dice - 300g
- 2 zucchini, cut into 1cm dice
- 1 red capsicum, cut into 1cm dice
- 1 1/2 C couscous
- zest of 1 lemon
- 2 Tbs chopped flat leaf parsley, roughly chopped
- Preheat oven to 200°C. Heat half the oil in a 6 litre heat proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside
- Add half the remaining oil to the pan with the onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden. Add the spices and cook for 1 minute or until fragrant. Return the lamb to the pan, with the tomato paste and 3 cups (750ml) water and stir to combine. Cover and transfer to the oven, cook for 1 hour. Add the sweet potato and dates and cook or 30 - 40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold through half the chopped parsley.
- Put the parsnips, zucchini and red capsicum onto a baking tray, drizzle with the remaining oil and cook for 15 - 20 minutes or until soft
- Just before serving, put the couscous, lemon zest into a bowl, cover with 2 cups (500ml) boiling water, set aside until all of the water has been absorbed. Flake the grains with a fork to separate then fold the roasted vegetables. Serve the lamb tagine with the roased vegetable couscous, sprinkle with the chopped parsley."