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Sweet and Spicy Australian Lamb Tagine
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Sweet and Spicy Australian Lamb Tagine

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
pounds 1 1/2 to 2 boneless leg of Australian lamb
SPICE MIX (DIVIDED)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
TAGINE
2 tablespoons olive oil, divided
Salt and freshly ground pepper, to taste
1 onion, chopped
1 leek, white part only, sliced
2 medium carrots, chopped
1 1/2 cups chicken stock or broth
1/2 cup raisins or sliced dates
2 large tomatoes, coarsely chopped
1 pear, finely diced
TO SERVE (OPTIONAL)
1/4 cooked warm couscous
1/4 cup toasted pine nuts or almonds
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Let's Make It
1
Trim lamb and dice into bite-size pieces. Combine the spice mix ingredients and divide in half.
2
In a heavy-based casserole, heat 1 tablespoon of the oil over high heat, add the lamb and half the spices and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan.
3
Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots and cook until onion is softened. Return the meat to the pan with the stock, raisins and tomatoes and stir well. Cover pan, reduce heat to low and simmer for 1 hour.
4
Add pear and simmer, uncovered, for 20-30 minutes or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary.
5
Spoon tagine over the hot couscous, sprinkle with the almonds and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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