Slow simmered spiced Moroccan lamb tagine

Slow simmered spiced Moroccan lamb tagine


Preparation Time: Cook Time:

Ingredients / serves 4

  • 800 g lamb shoulder, fat trimmed, diced
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1½ tsp ground cinnamon
  • 1½ tsp ground cumin
  • ½ tsp ground chilli
  • 2 tbsp tomato paste
  • 400 g sweet potato, peeled and chopped – cut into 3cm pieces
  • 8 pitted dates, sliced
  • 2 parsnips, peeled and cut 1cm dice - 300g
  • 2 zucchini, cut into 1 cm dice
  • 1 red capsicum, cut into 1cm dice
  • 1½ cups couscous
  • zest of 1 lemon
  • 2 tbsp chopped flat leaf parsley, roughly chopped

Method

1.
Preheat oven to 200C. 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.
2.
Add half the remaining oil and 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 for 30-40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold though half the chopped parsley.
3.
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.
4.
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 roasted vegetable couscous., sprinkle with the chopped parsley.

Slow simmered spiced Moroccan lamb tagine

Slow simmered spiced Moroccan lamb tagine
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