Moroccan lamb, carrot and date tagine
7
Points®
Total time: 1 hr 50 min • Prep: 15 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
Slow cooking chunky pieces of lamb, onion and carrots will make them fall apart in your mouth. Scoop a forkful with some couscous and herby yoghurt-"Hello Morocco!"
Ingredients
Fresh dates
8 individual, pitted, halved
Lamb leg steak, raw
600 g, diced
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Carrot(s)
2 medium, thinly sliced
Moroccan seasoning
1 tbs
Plain flour
3 tsp
Chicken stock
2 cup(s), (500ml)
Orange rind
1 tsp, finely grated
No added sugar orange juice
½ cup(s), (125ml)
Dry couscous
1 cup(s)
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (280g)
Fresh coriander
¾ cup(s)
Instructions
1
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.
2
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.
3
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.
4
Divide couscous among serving plates. Top with lamb tagine, coriander yoghurt and extra coriander. Serve.
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