Moroccan lamb, carrot and date tagine
8 individual, pitted, halved
Diced lean lamb leg
480 g, (lean), diced (buy 600g)
1 medium, thinly sliced
2 medium, thinly sliced
2 cup(s), (500ml)
1 tsp, finely grated
½ cup(s), (125ml)
99% fat-free plain Greek yoghurt
1 cup(s), (280g)
- Preheat oven to 200°C or 180°C fan-forced. Heat half the oil in a tagine or medium flameproof casserole dish over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in dish. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add seasoning and flour and cook, stirring, for 1 minute. Combine 1 cup (250ml) stock, rind and juice in a jug and gradually stir into onion mixture until combined. Bring to the boil. Return lamb to dish with dates. Cover and bake for 1 hour 15 minutes or until lamb is tender.
- Meanwhile, place couscous in a medium heatproof bowl. Bring remaining stock to the boil in a small saucepan. Pour stock over couscous. Stir, cover and set aside for 3–5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Place yoghurt and coriander in a food processor. Process until smooth.
- Divide couscous among serving plates. Top with lamb tagine, coriander yoghurt and extra coriander. Serve.