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Lamb, cinnamon and apricot tagine with currant couscous

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With just 15 minutes prep time, this slow-cooking spiced lamb tagine is an easy winner. With notes of cinnamon and a delicious currant couscous, this dish is sure to satisfy.

  • Serves4
  • Cook time2 hour
  • Prep time15 minutes
Lamb, cinnamon and apricot tagine with currant couscous

Ingredients

  • 2 tbs plain flour
  • 8 Coles Australian Lamb Osso Buco
  • 2 tbp olive oil
  • 1 large brown onion, chopped
  • 1 green capsicum, cut into thick strips
  • 2 cinnamon sticks or quills
  • 1 tbs ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 2 cups (500ml) chicken stock
  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 1 cup (150g) dried apricots
  • 1½ cups (300g) couscous
  • ¼ cup (40g) dried currants
  • ½ cup chopped coriander
  • coriander leaves, to serve

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Method

  1. Step 1

    Preheat oven to 180°C. Place the flour in a shallow bowl. Toss the lamb in flour, shaking off excess. Heat half the oil in a large ovenproof casserole pan on medium-high heat. Add the lamb and cook, in batches, for 4 mins or until browned all over. Transfer to a bowl.
  2. Step 2

    Heat the remaining oil in the pan over medium heat. Add the onion and capsicum and cook for 5 mins or until just softened. Add the cinnamon, cumin, cardamom and allspice. Cook for 30 secs or until fragrant. Return the lamb to the pan with the stock and 1 cup (250ml) water. Bring to a boil. Remove from heat. Cover and bake for 1¼ hours or until lamb is almost tender. Add sweet potato and apricots. Bake for a further 30 mins or until lamb and sweet potato are tender. Season.
  3. Step 3

    Meanwhile, place the couscous and currants in a heatproof bowl. Add 1½ cups (325ml) boiling water and stir to combine. Cover. Stand for 5 mins. Use a fork to separate the grains. Season. Stir in chopped coriander.
  4. Step 4

    Sprinkle the tagine with coriander leaves. Serve with the currant couscous.

    Lamb, cinnamon and apricot tagine with currant couscous

    Lamb, cinnamon and apricot tagine with currant couscous
    • Serves4
    • Cook time2 hour
    • Prep time15 minutes
    Ingredients
    • 2 tbs plain flour
    • 8 Coles Australian Lamb Osso Buco
    • 2 tbp olive oil
    • 1 large brown onion, chopped
    • 1 green capsicum, cut into thick strips
    • 2 cinnamon sticks or quills
    • 1 tbs ground cumin
    • 1 tsp ground cardamom
    • 1 tsp ground allspice
    • 2 cups (500ml) chicken stock
    • 400g gold sweet potato, peeled, cut into 2cm pieces
    • 1 cup (150g) dried apricots
    • 1½ cups (300g) couscous
    • ¼ cup (40g) dried currants
    • ½ cup chopped coriander
    • coriander leaves, to serve
      Description

      With just 15 minutes prep time, this slow-cooking spiced lamb tagine is an easy winner. With notes of cinnamon and a delicious currant couscous, this dish is sure to satisfy.

      Method
      1. Step 1

        Preheat oven to 180°C. Place the flour in a shallow bowl. Toss the lamb in flour, shaking off excess. Heat half the oil in a large ovenproof casserole pan on medium-high heat. Add the lamb and cook, in batches, for 4 mins or until browned all over. Transfer to a bowl.
      2. Step 2

        Heat the remaining oil in the pan over medium heat. Add the onion and capsicum and cook for 5 mins or until just softened. Add the cinnamon, cumin, cardamom and allspice. Cook for 30 secs or until fragrant. Return the lamb to the pan with the stock and 1 cup (250ml) water. Bring to a boil. Remove from heat. Cover and bake for 1¼ hours or until lamb is almost tender. Add sweet potato and apricots. Bake for a further 30 mins or until lamb and sweet potato are tender. Season.
      3. Step 3

        Meanwhile, place the couscous and currants in a heatproof bowl. Add 1½ cups (325ml) boiling water and stir to combine. Cover. Stand for 5 mins. Use a fork to separate the grains. Season. Stir in chopped coriander.
      4. Step 4

        Sprinkle the tagine with coriander leaves. Serve with the currant couscous.