A beautiful Moroccan-inspired lamb stew served with couscous. Substantial and satisfying, this is the perfect dish for a lovely family dinner.
|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|
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- Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
- 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.
- 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.
- Meanwhile, cook the couscous according to the packet instructions.
- Serve the tagine with couscous topped with almonds.
Equipment:We used aLe Creuset Classic Cast Iron Tagine