Lamb tagine with cauliflower couscous
SERVES 4-6 PREP AND COOK TIME 3 HOURS
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.