The perfect weekend warmer – hearty, melt-in-your-mouth, slow-cooked lamb dripping in herbs and spices, and balanced with sweet and tart flavours.
To cook: 1 hour
Serves 6
Nutrition per serving
Energy 2100kJ | Protein 29g | Total fat 17g | Saturated fat 5g | Carbohydrates 53g | Dietary fibre 8g | Sodium 130mg
Ingredients
- 2 tablespoons olive oil
- 1 red onion
- 2 cloves garlic
- 1.5 teaspoons cinnamon
- 1.5 teaspoons ground cumin
- 0.5 teaspoons chilli powder
- 800g lamb shoulder
- 2 tablespoons tomato paste
- 400g sweet potato
- 8 seeded dates
- 2 parsnips
- 2 zucchini
- 1 red capsicum
- 1.5 cups couscous
- 1 lemon
- 2 tablespoons flat leaf parsley
Method
Preheat oven to 200°C.
Trim the excess fat from the lamb and dice.
Heat half the oil in a 6-litre heat-proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside.
Add half the remaining oil to the pan with the chopped onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden.
Add the spices and cook for 1 minute or until fragrant. Return the lamb to the pan, with the tomato paste and 3 cups (750ml) water and stir to combine. Cover and transfer to the oven, cook for 1 hour.
Chop the sweet potato into 3cm pieces and slice the dates. Add to the lamb and cook 30-40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold through half the chopped parsley.
Roast vegetable couscous
Chop the parsnip, zucchini and red capsicum into 1cm pieces, place on a baking tray, drizzle with the remaining oil and cook for 15-20 minutes or until soft.
Just before serving, put the couscous, and zest of the lemon into a bowl, cover with 2 cups (500ml) boiling water, set aside until all the water has been absorbed. Flake the grains with a fork to separate then fold in the roasted vegetables.
Serve the lamb tagine with the roasted vegetable couscous, sprinkle with the chopped parsley.
Credits: beefandlamb.com.au
This recipe originally appeared on Diabetes Australia and is republished with permission.
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