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How to make Tunisian style lamb tagine

Yield = 6
Prep time: 4:20
Cook time: 1:00
Total time: 5:20

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon Masterfoods Moroccan Seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 800g lamb leg mini roast, excess fat removed, cut into 3cm pieces
  • 1 large brown onion, halved, sliced
  • 1 red capsicum, seeded, cut into 6cm pieces
  • 1 large truss tomato, cut into 8 wedges
  • 8 large fresh dates
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Combine oil, Moroccan seasoning, cayenne pepper and ground coriander in a bowl. Add lamb and toss to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
  • Step 2 Add the onion, capsicum and tomato to the lamb mixture. Toss to combine. Transfer to a 1L (4-cup) capacity flameproof tagine. Top with dates. Cover and cook over low heat for 1 hour or until lamb is very tender. Divide tagine among serving dishes. Top with coriander sprigs.