Served with zesty couscous, this lamb chop tagine is made easy in the slow cooker. It’s a great set-and-forget weeknight meal, and is special enough for a dinner party main, too.
Serves44
Cook time4 hr 15 mins4 hour 15 minutes
Prep time15 mins15 minutes, + 5 mins standing time\r\n
+ 5 mins standing time\r\n
Ingredients
1 tsp olive oil
4 (about 1kg) Coles Australian Lamb Forequarter Chops
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Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Cook the lamb, in 2 batches, for 1-2 mins each side or until lightly browned. Transfer to a slow cooker. Add the onion and garlic to the pan and cook, stirring, for 1 min or until onion softens slightly. Transfer to the slow cooker with the ginger, capsicum, tomatoes, dates and cinnamon. Cover and cook for 4 hours on high (or 8 hours on low) or until the lamb is falling off the bone.
Step 2
To make orange-spiced couscous, place the couscous in a heatproof bowl. Add enough water to the orange juice to make 1 cup (250ml) of liquid. Place the orange juice mixture in a saucepan over high heat and bring to a simmer. Pour over the couscous in the bowl. Cover and set aside for 5 mins to soak. Stir in the cinnamon and use a fork to separate the grains.
Step 3
Remove and discard the bones from the tagine. Stir in the chickpeas.
Step 4
Divide the tagine and couscous mixture among serving bowls. Sprinkle with orange zest to serve.
Prep time15 mins15 minutes, + 5 mins standing time\r\n
+ 5 mins standing time\r\n
Ingredients
1 tsp olive oil
4 (about 1kg) Coles Australian Lamb Forequarter Chops
1 tbs Coles Moroccan Seasoning
1 brown onion, cut into wedges
3 garlic cloves, sliced
4cm-piece ginger, peeled, finely chopped
1 red capsicum, seeded, thinly sliced
400g can diced tomatoes
10 fresh dates, pitted
1 tsp ground cinnamon
400g can chickpeas, rinsed, drained
Orange-spiced couscous
1 cup (200g) couscous
2 oranges, zested, juiced
1/4 tsp ground cinnamon
Description
Served with zesty couscous, this lamb chop tagine is made easy in the slow cooker. It’s a great set-and-forget weeknight meal, and is special enough for a dinner party main, too.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Cook the lamb, in 2 batches, for 1-2 mins each side or until lightly browned. Transfer to a slow cooker. Add the onion and garlic to the pan and cook, stirring, for 1 min or until onion softens slightly. Transfer to the slow cooker with the ginger, capsicum, tomatoes, dates and cinnamon. Cover and cook for 4 hours on high (or 8 hours on low) or until the lamb is falling off the bone.
Step 2
To make orange-spiced couscous, place the couscous in a heatproof bowl. Add enough water to the orange juice to make 1 cup (250ml) of liquid. Place the orange juice mixture in a saucepan over high heat and bring to a simmer. Pour over the couscous in the bowl. Cover and set aside for 5 mins to soak. Stir in the cinnamon and use a fork to separate the grains.
Step 3
Remove and discard the bones from the tagine. Stir in the chickpeas.
Step 4
Divide the tagine and couscous mixture among serving bowls. Sprinkle with orange zest to serve.
