Lamb and lentil tagine
2
Points®
Total time: 4 hr • Prep: 15 min • Cook: 3 hr 45 min • Serves: 4 • Difficulty: Easy
A warm kitchen filled with enticing aromas and a dish so easy it almost cooks itself…winter at its best.
Ingredients
Olive oil
2 tsp
Red onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Lamb leg steak, raw
320 g, (buy 400g) fat trimmed, cut into 3cm pieces
Moroccan seasoning
2 tsp, (ras el hanout spice)
Tomato paste
1 tbs
Beef stock
1 cup(s), (250ml)
Red capsicum
1 medium, coarsely chopped
Carrot(s)
1 medium, halved lengthways, thickly sliced
Pumpkin
300 g, coarsely chopped
Green string beans
250 g, halved
Dry lentils
½ cup(s), (100g) puy lentils, rinsed
Pitted green olives
8 individual
Fresh coriander
⅓ cup(s), coarsely chopped
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
2
Heat the remaining oil in the same pan. Cook the lamb, stirring occasionally, for 3-4 minutes or until browned. Add the ras el hanout or Moroccan spice mix and tomato paste. Stir to coat the lamb. Add the stock. Bring to a simmer, scraping the base of the pan. Transfer the lamb mixture to the slow cooker with the capsicum and carrot. Cook, covered, on High for 2 hours or on low for 4 hours.
3
Add the pumpkin, beans and lentils. Cook, covered, on High for 1½ hours or on Low for 3 hours or until the vegetables and lentils are tender.
4
Season the tagine with salt and pepper. Serve topped with the olives and coriander.
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