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How to make Lamb & date tagine with couscous

Yield = 6
Prep time: 0:25
Cook time: 2:10
Total time: 2:35

Ingredients

  • 1 tablespoon olive oil
  • 6 Coles frenched lamb shanks
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons paprika
  • 2 cups Coles brand real chicken stock
  • 750g sweet potato, peeled, cut into 2.5cm pieces
  • 2 parsnips, thickly sliced
  • 3/4 cup Coles brand pitted dates, halved
  • 1/3 cup coriander leaves
  • 2 cups water
  • 2 cups couscous
  • 2 tablespoons extra virgin olive oil

Method

  • Step 1 Preheat oven to 160C or 140C fan-forced. Heat the oil in a large flameproof casserole dish over medium heat. Cook the lamb shanks in batches, turning occasionally, until browned. Transfer to a plate.
  • Step 2 Add the onion to the pan and cook for 5 mins or until brown. Add the garlic, cumin, ginger and paprika. Cook, stirring, for 30 secs. Stir in the stock. Return the lamb to the pan. Cover and bring to a simmer.
  • Step 3 Transfer the pan to oven and cook for 1 hour. Carefully remove from oven, and turn the lamb. Add the sweet potato, parsnip and dates, and cook for a further 1 hr.
  • Step 4 To make the couscous, place water in a saucepan. Cover and bring to the boil. Turn off the heat. Add the couscous and quickly replace the lid. Swirl the pan to combine, then stand for 5 mins or until the water is absorbed. Uncover, drizzle with the oil, and fluff with a fork to separate the grains.
  • Step 5 Sprinkle the tagine with coriander and serve with the couscous.