Lamb chop tagine

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.

Lamb chop tagine

Serves

4

Prep

15m

Note: + 5 mins standing time

Cooking

4h 15m

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 large oranges, zested, juiced
  • 1/4 tsp ground cinnamon

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.

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.