Name: Lamb and date tagine
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 lamb fore quarter chops, halved; 2 onions, sliced; 2 teaspoon garam masala; 1 teaspoon ground cinnamon; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1 cup vegetable stock; 3/4 cup chopped pitted dates; 1 orange, finely grated zest and juice; 1 green onion, sliced and couscous, to serve

Lamb and date tagine

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Serves 4

Prep

25M

Cook

1H 45M

Total

2H 10M

Ingredients

2 tablespoon olive oil

4 lamb fore quarter chops, halved

2 onions, sliced

2 teaspoon garam masala

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1 cup vegetable stock

3/4 cup chopped pitted dates

1 orange, finely grated zest and juice

1 green onion, sliced and couscous, to serve

Method

1.Preheat oven to slow, 150°C (130°C fan forced).

2.Heat oil in a large flameproof casserole dish (with lid) on high. Fry lamb 4-5 minutes, turning, until browned all over. Transfer to a plate.

3.Reduce heat to medium. Add onion to same dish and cook. stirring, 6-8 minutes, until tender and slightly golden. Add spices and cook. stirring. 2-3 minutes. until fragrant.

4.Return meat to dish with stock, dates. zest and juice. Season to taste. Cover and transfer to oven. Bake 1 1/2 hours. until lamb is tender.

5.Serve tagine sprinkled with green onions and accompany with couscous.

Prepare couscous following packet instructions-combine 1 cup couscous and 1 cup just-boiled water in a heatproof bowl. If liked. add 1/4 cup Currants, 1 teaspoon each ground coriander and cumin and a knob of butter. Season to taste. Fluff with a fork.
Note

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