Lamb Tagine With Couscous
Prep: 10 mins
Cook: 30 mins
Serves: 6
4
4
A gourmet twist on with the taste of North Africa
9

Ingredients

  • olive or canola oil spray
  • 600 g lamb leg steaks, trimmed of fat, cut into 2cm cubes
  • 2 brown onions, diced
  • 2 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • pepper, to taste
  • 350 mL salt-reduced chicken stock
  • 400 g can no-added-salt diced tomatoes
  • 1 x 400g can no-added-salt chickpeas, drained
  • 1 medium sweet potato, peeled and cut into 1 1/2cm dice
  • 2 large carrots, peeled and cut into 1 1/2cm dice
  • 2/3 cup dried apricot, quartered
  • 1 bunch fresh coriander, stems and leaves chopped
  • 1 1/2 cups couscous
  • 1 1/2 tsp ground cumin or ground coriander, extra
  • grated rind and juice of 1 lemon
  • 1 1/2 cups boiling water

Method

  1. Spray a large non-stick pot with oil and place over medium heat.
  2. Add half the lamb to pan and brown on all sides for 2 minutes, stirring frequently. Remove from the pan, set aside and repeat with remaining lamb.
  3. Cook onion and garlic over medium-high heat for 3 minutes, stirring often. Add spices and cook for 1 minute until fragrant.
  4. Return meat to pan along with stock, tomatoes, chickpeas, sweet potato, carrots, apricots and coriander stems. Season with pepper and stir to combine. Cover and allow to simmer for 20 minutes until vegetables are tender and lamb is cooked through.
  5. In a medium heatproof bowl combine couscous, extra cumin, lemon juice and rind and boiling water. Cover and set aside for 3 minutes or until ready to serve. Fluff couscous with a fork to separate grains and stir through half the chopped coriander leaves.
  6. Stir remaining coriander into tagine, reserving some for serving.
  7. Divide couscous and tagine between serving plates and top with coriander.

Variation: Replace the apricots with dates or sultanas.

Healthy tip!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

More tips

Nutrition Information

per serving per 100g
Energy 1863 kJ 397 kJ
Protein 31 g 7 g
Fat, total 9 g 2 g
— saturated 2 g 0.4 g
Carbohydrate 55 g 12 g
— sugars 18 g 4 g
Sodium 468 mg 100 mg
Fibre 10 g 2 g

Member comments & rating

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Comments (9)

  • Avatar

    This was great! I found whole grain couscous too, which I thought was a win! The kids weren't so sure about the couscous but were fine with the tagine :D next time I'll use caul rice or brown rice or something else!.
    Calli Parker
    Posted on: 02 Jul 19

  • Avatar

    Very nice meal.
    Jeanette Klowss
    Posted on: 29 Jun 18

  • Avatar

    This was a great recipe. My kids have asked if I would cook it again as a regular. So tasty! Janet
    Janet cribbes
    Posted on: 23 May 15

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    The flavours are nice but it was missing sauce for my liking. I may add chilli next time. There was a heap of it so I cant see anyone feeling hungry with the recipe. Also the 10 minute prep time is a major underestimate. A lot of chopping and fiddling about for 10 minutes. Try 20.
    Tania Smith
    Posted on: 08 Oct 14

  • Avatar

    Loved this..so tasty.
    Lyndall Lord
    Posted on: 26 Aug 14

Rating (3 ratings)

4




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