Moroccan Spiced Lamb Tagine with Spicy Cous Cous

Ingredients

Tagine
Serves: 6

1 large onion, finely chopped
2 cloves garlic
1 cup fresh coriander leaves
1 cup fresh parsley leaves
1 small red chilli, seeds removed & finely chopped
3 tbsps olive oil
1.5kg lamb shoulder, diced

Moroccan Spice Mix
1 tsp sea salt
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin

¾ cup boiling water
2 tomatoes, chopped
3 tbsps CSR Golden Syrup
250g pumpkin, peeled & cut into 5 cm chunks1 parsnip, peeled & cut into large cubes

Spicy Cous Cous
Serves: 6

¼ cup olive oil
1 medium onion, finely chopped
2 tsps smoked paprika
2 tsps ground cumin
2 cups cous cous
2 cups boiling water
¼ cup currants
1/3 cup shelled pistachios
2 tbsps finely chopped coriander
CSR Treacle, for drizzling

Method

Tagine

1. Combine onion, garlic, coriander, parsley, chilli and oil in a food processor and process until mixture forms a herb paste.

2. Toss lamb with Moroccan Spice Mix, herb paste, water, tomatoes, golden syrup and vegetables.

3. For a slow cooker: Place in a slow cooker, cover and cook for 6 hrs, or until meat is tender.

4. Alternatively, preheat oven to 180°C conventional (160°C fan forced). Place tagine in cast iron casserole dish and cook for 1½ hrs.

5. Serve with Spicy Cous Cous.

Tip: The Moroccan Spice Mix can also be bought pre-made from any good supermarket.

Spicy Cous Cous

1. Heat oil in a pan over a medium heat. Add onion, paprika and cumin, cook for 10 mins or until onion is soft.

2. Add cous cous and boiling water. Cover, for 5 mins. Fluff with a fork. Stir in currants, pistachios and coriander. Pile on a platter and drizzle with treacle.

Tip: Treacle is great utilised as a sweet drizzle over Middle Eastern tagines, vegetables and cous cous and can be used as a substitute for pomegranate molasses.

Comments

The tagine is suitable for a slow cooker but works equally well when cooked in the oven.