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Lamb tagine

  • 0:20 Prep
  • 1:30 Cook
  • 4 Servings


  • 1 brown onion, halved, coarsely chopped
  • 2 teaspoons vegetable oil
  • 600g diced lamb
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 250ml (1 cup) Massel vegetable liquid stock
  • 80ml (1/3 cup) honey
  • 1/2 teaspoon ground cinnamon
  • 240g (1/4 cups) whole pitted dried prunes
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • Pinch of salt, extra
  • Skim milk natural yoghurt, to serve
  • 1/4 cup fresh coriander leaves, to garnish


  • 1
    Place the onion in the bowl of a food processor and process until coarsely pureed. Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook for 2-3 minutes or until soft and fragrant. Add the lamb and cook for 5-6 minutes, stirring occasionally, or until brown all over.
  • 2
    Add the paprika, cumin and salt, and cook, stirring, for 2-3 minutes or until fragrant. Add the stock and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until lamb is tender.
  • 3
    Stir in the honey, cinnamon and prunes. Simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens.
  • 4
    Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Season with salt.
  • 5
    Spoon couscous among plates. Top with tagine and a dollop of yoghurt. Sprinkle with coriander and serve immediately.

Source: taste.com.au


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