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Lamb tagine
Lamb tagine
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Elevate your senses with our tantalizing exotic lamb tagine.
Ingredients:
  • 1 brown onion, halved, coarsely chopped
  • 9.20 gm vegetable oil
  • 600g diced lamb
  • 5.00 gm sweet paprika
  • 2.50 gm ground cumin
  • 0.60 gm salt
  • 250ml (1 cup) vegetable liquid stock
  • 80ml (1/3 cup) honey
  • 1.25 gm ground cinnamon
  • 240g (1/4 cups) whole pitted dried prunes
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • Pinch of salt, extra
  • Skim milk natural yoghurt, to serve
  • 62.50 ml fresh coriander leaves, to garnish
Instructions:
  • In a food processor, pulse the onion until coarsely pureed. Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft and fragrant, about 2-3 minutes. Stir in the lamb and cook for 5-6 minutes until browned all over, stirring occasionally.
  • Sprinkle in the paprika, cumin, and salt, and sauté for 2-3 minutes until fragrant. Pour in the stock and bring to a boil. Reduce heat to low, cover, and let simmer for 1 hour or until the lamb is tender, stirring occasionally.
  • Combine the honey, cinnamon, and prunes in the mixture. Let it simmer uncovered, stirring occasionally, for about 15 minutes until the sauce thickens.
  • Place couscous in a heatproof bowl and mix with boiling water while stirring. Cover and let it sit for 5 minutes until liquid is absorbed. Fluff the grains with a fork and season with salt.
  • Divide the couscous onto plates and spoon the tagine on top. Add a dollop of yogurt, sprinkle with coriander, and serve promptly.

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