Lamb tagine with couscous
Time to make: 7 hrs 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 red onion, sliced
4 cloves garlic, crushed
4cm piece ginger, peeled and chopped
1 tablespoon oil, plus olive oil spray
600g lean lamb, cubed from leg steaks
1 teaspoon turmeric
2 teaspoons ground coriandercilantroX
1 teaspoon ground cumin
3 carrots, sliced
2 stalks celery, sliced
6 tomatoes, chopped
2 cinnamon sticks
3 tablespoons tomato puree
1/3 cup dates, chopped
1/3 cup preserved lemon (80g)
2 cups reduced-salt chicken stock
1 cup whole wheat couscous
1/3 cup sultanasgolden raisinsX
juice of 1 lemon
1 tablespoon olive oil
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
zest of 1 lemon
1/3 cup flaked almonds, toasted
1/3 cup fresh parsley, chopped
1/4 cup fresh coriandercilantroX
Total fat 19g
Saturated fat 4g
Dietary fibre 12g
1 Preheat slow cooker to low. Cook onion, garlic and ginger with oil in a non-stick pan until softened. Place in cooker. Spray pan with oil and brown lamb in batches. Add to cooker.
2 Add remaining ingredients, adding the stock last. Mix well. Cover and cook for 6—7 hours.
3 Twenty minutes before serving, place couscous in a bowl and pour over 1 cup boiling water. Leave to stand for 5 minutes. Fluff up with a fork. Add remaining couscous ingredients.
4 Season lamb to taste. Remove cinnamon stick. Mix topping ingredients together and sprinkle over the lamb.
5 Serve lamb with couscous and fresh coriander.
Make it gluten free: Use gluten-free couscous and check ground spices are gluten free.