Yield: 4-6 servings.
1 leg of Australian Lamb, boneless
SPICE MIX (DIVIDED):
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground coriander
TAGINE:
2 Tbsp. olive oil, divided
to taste, salt and freshly ground pepper
1 onion, chopped
1 leek, white part only, sliced
2 medium carrots, chopped
1 1⁄2 cups chicken stock or broth
1⁄2 cup raisins or sliced dates
2 large tomatoes, coarsely chopped
1 pear, diced
to serve, cooked warm couscous
for garnish, 1⁄4 cup toasted almonds or pine nuts
Trim lamb and dice into bite-sized pieces.
For spice mixture: Combine the cumin, cinnamon, ginger and coriander and divide in half.
For tagine: In a heavy-based casserole, heat 1 Tbsp. of the oil over high heat, add the lamb and half the spices, and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan. Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots; cook until onion is softened. Return the meat to the pan with chicken stock, raisins and tomatoes and stir well. Cover pan; reduce heat to low and simmer for 1 hour. Add pear and simmer, uncovered, for 20-30 minutes, or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary.
Spoon lamb tagine over hot couscous, sprinkle with almonds and serve.
AUSTRALIAN LAMB
