Name: Lamb and kumara tagine
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 4
Ingredients: 2 tablespoon rice bran oil; 500 gram diced lamb leg; 1 medium red onion, thinly sliced; 2 cloves garlic, thinly sliced; 1 tablespoon grated fresh ginger; 2 teaspoon ground cumin; 1 cinnamon stick; 400 gram can chopped tomatoes; 1 cup chicken stock; 500 gram kumara, peeled, out into 2.5cm pieces; 2 tablespoon chopped dried pitted dates; 1 cup couscous; coriander leaves, to sprinkle

Lamb and kumara tagine

The classic combination of lamb and kumara works beautifully in this delicious Moroccan stew.

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Serves 4

Prep

15M

Cook

1H 50M

Total

2H 5M

Ingredients

2 tablespoon rice bran oil

500 gram diced lamb leg

1 medium red onion, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon grated fresh ginger

2 teaspoon ground cumin

1 cinnamon stick

400 gram can chopped tomatoes

1 cup chicken stock

500 gram kumara, peeled, out into 2.5cm pieces

2 tablespoon chopped dried pitted dates

1 cup couscous

coriander leaves, to sprinkle

Method

1.Preheat oven to 160°C (140°C fan-forced). Heat half the oil in a large flameproof and oven proof pan over high heat. Add lamb, in batches; cook and stir for 2-3 minutes or until seared. Remove and set aside.

2.Add remaining oil to pan and heat over low heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic, ginger, cumin and cinnamon; cook and stir for 1 minute or until fragrant.

3.Stir in tomato and stock. Bring to the boil. Return lamb to pan. Add kumara and dates. Cover; bake for 1 hour 30 minutes or until lamb is very tender. Remove from oven. Stand for 3 minutes.

4.Meanwhile, to make couscous, place in a heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff up couscous to separate grains.

5.Spoon couscous into shallow serving bowls. Top with tagine. Serve sprinkled with coriander.

You can use 1 tablespoon honey instead of dates.
Note

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