Lamb tagine

This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint.

Ingredients:

Lamb marinade

  • 1 large purple onion, chopped
  • 5 cloves garlic, crushed
  • 1 whole bunch coriander, roots removed, rinsed
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika

Tagine

  • 1.5kg diced leg or shoulder lamb pieces
  • 2 tablespoons cooking oil
  • 2 tablespoons tomato paste
  • 1 can tomatoes
  • 600ml water
  • 1 cinnamon quill
  • 8 dates, seeds removed
  • ½ cup pitted green olives
  • pinch of saffron
  • 2 cups couscous
  • 30g butter
  • 1 teaspoon salt

Macadamia gremolata

  • ¼ cup chopped preserved lemon
  • 1 cup macadamias, finely chopped and roasted
  • ¼ cup loosely packed mint leaves

Method:

1. To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste.
 
2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.
 
3. To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes.
 
4. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes.
 
5. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork.
 
6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.

Recipe courtesy of Australian Macadamias

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