A beautiful Moroccan-inspired lamb stew served with couscous. Substantial and satisfying, this is the perfect dish for a lovely family dinner.

Ingredients

500 g	Pure South Lamb Rump, diced (Main)
1 Tbsp	Olivado Extra Virgin Olive Oil
1	Onion, finely chopped (Main)
300 g	Kumara, cut into small chunks (Main)
1	Red capsicum, deseeded and sliced
1 tsp	Mrs Rogers Ground Coriander
1 tsp	Mrs Rogers ground cinnamon
2 tsp	Mrs Rogers Moroccan Ras El Hanout
1 ½ cups	Boiling water
1 Tbsp	Chantal Organics tomato paste
10	Fresh Life Medjool Dates, cut in half and pit removed (Main)
2 Tbsp	Superb Herb coriander
2 Tbsp	Pomegranate seeds, optional, to garnish
1 box	Diamond Moroccan Couscous (Main)
1 handful	Fresh Life Silvered Almonds, toasted

Directions

1. Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
2. Add the kumara, capsicum and spices, then mix well. Pour in 1 ½ cup boiling water and the tomato paste, then bring to the boil.
3. Cover and simmer for 15 minutes until kumara and lamb are tender, add the dates and continue to cook for 10 minutes. Sprinkle with coriander and pomegranate seeds.
4. Meanwhile, cook the couscous according to the packet instructions.
5. Serve the tagine with couscous topped with almonds.
   

Equipment:We used aLe Creuset Classic Cast Iron Tagine

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