Lamb tagine stew

Travel to Morocco with this lamb stew

4 - 6

Serves

30 mins

Prep Time

1 hr 30 mins

Cook Time

Inspired by the traditional Moroccan tagine, or slow-cooked stew, this method involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat.

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High Iron

High Protein

Dairy Free

Lamb,

Dinner,

Casserole/Slow,

National Lamb Day,

Stacey's Picks

Ingredients

1kg Quality Mark lamb shoulder

2 Tbsp butter

1 small onion

grated

4 garlic cloves

finely chopped

1 tsp black pepper

1 tsp salt

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp ground cumin

_1/2 tsp red pepper flakes

8 dried apricots

roughly chopped

_1/3 cup red wine vinegar

400g can chickpeas

drained and rinsed

2 cups chicken stock

_1/4 cup raisins

_1/4 cup parsley

chopped

2 Tbsp lemon juice

1 cup couscous

cooked according to packet instructions

Method

To Cook Tagine

Slow Cooker Method

Trim excess fat from the lamb and cut into 1-inch cubes.

In a large, heavy-bottomed pot, melt the butter over medium-low heat.

Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricots and red wine vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes (do not allow the meat to brown).

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Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender - about 1 hour 30 minutes to 2 hours for best results.

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Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

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