|Photo: Lamb and date tagine recipe|
Tender meat mixes with spices and dried fruit in this traditional slow-cooked dish.
To Prep 0:30
To Cook 3:25
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
625ml (2 1/2 cups) chicken stock
2 tomatoes, coarsely grated
1 large brown onion, coarsely grated
4 garlic cloves, crushed
1 tablespoon honey
1 x 2cm cinnamon stick
Large pinch of saffron threads
85g (1/2 cup) dried apricots
85g (1/2 cup) pitted dates, sliced
25g (1/4 cup) flaked almonds
1/3 cup fresh coriander sprigs
Cooked couscous, to serve
Step 1 Combine paprika, cumin, ginger, ground coriander and cayenne pepper in a glass or ceramic bowl. Season with pepper. Add the lamb and toss to coat. Cover and place in the fridge overnight to marinate.
Step 2 Preheat panggangan to 180°C. Transfer the lamb mixture to a 2.5L (10-cup) capacity ovenproof dish. Stir in the stock, tomato, onion, garlic, honey, cinnamon and saffron. Bake, covered, for 2 1/2 hours or until the lamb is almost tender.
Step 3 Stir in the apricots and dates. Season with salt. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender.
Step 4 Meanwhile, cook the almonds in a large frying pan over medium heat for 3 minutes or until toasted. Set aside to cool.
Step 5 Transfer the lamb mixture to a serving dish and sprinkle with coriander sprigs and almonds. Serve with the couscous.
Fat saturated 5.50g
Fat Total 15.00g
Carbohydrate sugars g
Carbohydrate Total 25.00g
Dietary Fibre 5.00g
All nutrition values are per serve.
Australian Good Taste – February 2008 , Page 102
Recipe by Alison Adams
Photography by Ben Dearnley