Lamb tagine

Pilbara News - - Lifestyle -

A tagine is a round casse­role of Moroc­can prove­nance with a cone-shaped lid. It is also the name given to dishes cooked in such a ves­sel. Prepa­ra­tion: 15 min­utes Cook­ing: 2 hours, 15 min­utes Serves: 6 In­gre­di­ents 2 tbsp olive oil 1 kg diced lamb 1 tsp each cin­na­mon, cumin and gin­ger 1 onion, peeled and sliced 2 cups wa­ter or stock 4 large pota­toes, peeled and cut into thick slices Juice and rind of an orange 1⁄2 cup seeded prunes, chopped 1⁄2 cup chopped toasted al­monds (op­tional) Few sprigs fresh co­rian­der 2 1⁄2 cups cous­cous, pre­pared ac­cord­ing to packet in­struc­tions. Method Heat oil. Add lamb and spices. Cook un­til lamb is brown. Re­move from the pan. Add onion to the pan. Cook un­til soft. Add wa­ter, pota­toes, orange rind and lamb. Sim­mer, cov­ered for about 1 one hour or un­til lamb is ten­der. Add orange juice and prunes. Stir through. Serve on a bed of cous­cous, sprin­kled with nuts and co­rian­der.

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