Lamb and apricot tagine
With slow-cooked lamb, apricot and fragrant spices, this delicious recipe is a must-try for dinner this week.
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 750g Fettayleh Lamb Pieces
- 2 garlic cloves, crushed
- 1/2 tsp ground turmeric
- 2 tsp ground paprika
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 2 cups (500ml) chicken stock
- 400g can tomato puree
- 1/2 cup (75g) dried apricots
- 8 fresh dates, pitted
- 400g can chickpeas, rinsed, drained
- 1 1/2 cups (280g) couscous
- Coriander sprigs, to serve
- Toasted flaked almonds, to serve
Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and lamb and cook, stirring, for 5 mins or until onion softens and lamb is browned.
Add the garlic, turmeric, paprika, cinnamon and coriander. Cook, stirring, for 30 secs or until aromatic. Add the stock, tomato puree, apricots, dates and chickpeas and stir to combine. Season. Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour or until the lamb is tender and the sauce thickens.
Place the couscous in a large heatproof bowl. Cover with 11/2 cups (375ml) boiling water. Cover and set aside for 5 mins to stand. Use a fork to separate the grains.
Divide the couscous and lamb mixture among serving plates. Sprinkle with coriander and almonds to serve.