Ready in three simple steps, this One-pot lamb tagine is great for a family dinner option. Packed with crunchy almonds and sweet spices, it will not disappoint!
Serves44
Cook time2 hr 50 mins2 hour 50 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
1.8kg Coles Australian Lamb Shoulder Roast Bone In
2 brown onions, sliced
2 garlic cloves, sliced
1 tsp ground ginger
1 tsp ground cinnamon
3 cups (750ml) chicken stock
2 tbs honey
2 x 400g can chickpeas, rinsed, drained
Steamed couscous, to serve
Steamed green beans, to serve
2 tbs slivered almonds, toasted
Coriander leaves, 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large heavy-based saucepan over medium heat. Season lamb generously. Cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a plate.
Step 2
Reduce heat to medium-low. Cook onion, stirring frequently, for 10 mins or until golden and lightly caramelised. Add garlic, ginger and cinnamon and cook for 2 mins or until aromatic. Return lamb to the pan. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until lamb is very tender.
Step 3
Add honey and chickpeas to pan. Cook, uncovered, for a further 30 mins. Remove lamb from pan, reserving pan sauce. Shred lamb with a fork. Divide couscous among serving bowls. Top with lamb, stock mixture and green beans. Serve sprinkled with almonds and coriander.
