Slow simmered spiced moroccan lamb tagine
This lamb tagine recipe is a perfect weekend warmer meal. Hearty 'melt in your mouth' slow cooked lamb dripping in herbs and spices, and balanced with sweet and tart flavours.
Ingredients
2 tablespoons olive oil
1 red onion, chopped
2 clove garlic, chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chilli
800g lamb shoulder, fat trimmed, diced – ask your butcher to do this
2 tablespoons tomato paste
400g 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 cups couscous
zest of 1 lemon
2 tablespoons chopped flat leaf parsley, roughly chopped
Method
- 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.