Lamb tagine with cau­li­flower cous­cous

Australian Women’s Weekly NZ - - CONTENTS -


1 ta­ble­spoon ex­tra vir­gin olive oil 6 (1.6kg) French-trimmed lamb shanks 2 medium (300g) onions, chopped coarsely 3 cloves gar­lic, sliced thinly

2 fresh long red chill­ies, sliced thinly 1 medium (200g) red cap­sicum, chopped coarsely

2 cin­na­mon sticks

1 tea­spoon ground ginger

1 tea­spoon sweet pa­prika

2 tea­spoons ground cumin

2 ta­ble­spoons tomato paste

400g canned chopped toma­toes

1½ cups (375ml) chicken stock

3 fresh dates, pit­ted, chopped finely ½ cup (140g) Greek-style yo­ghurt

¼ cup fresh flat-leaf pars­ley leaves CAU­LI­FLOWER COUS­COUS 1 small (1kg) cau­li­flower, trimmed, cut into flo­rets

2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons lemon juice ½ cup coarsely chopped fresh flat-leaf pars­ley 1 Pre­heat oven to 160°C (140°C fan-forced). 2 Heat oil in a large heavy-based flame­proof casse­role dish over medi­umhigh heat; cook lamb for 2 min­utes on each side or un­til browned. Re­move from pan.

3 Cook onion, gar­lic, chilli, cap­sicum and cin­na­mon in same pan over medium heat, stir­ring, for 3 min­utes or un­til onion has soft­ened. Add spices; cook, stir­ring, for 2 min­utes or un­til fra­grant. Stir in paste, toma­toes, stock and dates. Re­turn lamb to pan; bring to the boil. Cover with a lid; cook in oven for 2½ hours or un­til lamb is al­most fall­ing off the bone, turn­ing half­way through the cook­ing time. Sea­son. 4 CAU­LI­FLOWER COUS­COUS: Place the cau­li­flower, in batches, into a food pro­ces­sor. Pulse into coarse pieces. Heat oil in a large fry­ing pan over medi­umhigh heat; cook cau­li­flower, stir­ring, for 7 min­utes or un­til cau­li­flower is ten­der and lightly browned. Stir in the lemon juice and pars­ley. Sea­son to taste.

5 Top the lamb with yo­ghurt and pars­ley; sea­son with freshly ground black pep­per. Serve with Cau­li­flower Cous­cous.

Lamb suit­able to freeze. Not suit­able to mi­crowave.

Lamb tagine with cau­li­flower cous­cous

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