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.
Serves44
Cook time2 hr2 hour
Prep time15 mins15 minutes
Ingredients
2 tbs plain flour
8 Coles Australian Lamb Osso Buco
2 tbp olive oil
1 brown onion, chopped
1 green capsicum, cut into thick strips
2 cinnamon sticks
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
1 1/2 cups (300g) couscous
1/4 cup (40g) dried currants
1/2 cup chopped coriander
coriander leaves, to serve
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Method
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.
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.
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.
Step 4
Sprinkle the tagine with coriander leaves. Serve with the currant couscous.
Lamb, cinnamon and apricot tagine with currant couscous
Serves44
Cook time2 hr2 hour
Prep time15 mins15 minutes
Ingredients
2 tbs plain flour
8 Coles Australian Lamb Osso Buco
2 tbp olive oil
1 brown onion, chopped
1 green capsicum, cut into thick strips
2 cinnamon sticks
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
1 1/2 cups (300g) couscous
1/4 cup (40g) dried currants
1/2 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
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.
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.
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.
Step 4
Sprinkle the tagine with coriander leaves. Serve with the currant couscous.
