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Photo of Moroccan lamb, carrot and date tagine by WW

Moroccan lamb, carrot and date tagine

Total Time
1 hr 50 min
15 min
1 hr 35 min
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!"


Fresh dates

8 individual, pitted, halved

Lamb leg steak, raw

600 g, diced

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


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)


  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.


SERVING SUGGESTION: Steamed vegetables or mixed salad leaves.Tagine suitable to freeze.