Recipe: Chef Tarek's Moroccan Lamb Tagine
500g Australian lamb shoulder, diced, trimmed of fat
1 tbsp extra virgin olive oil
1 tbsp ground coriander
2 tsp ground cumin
½ tsp cinnamon
½ tsp ground ginger
1 onion, finely sliced
1 tomato, sliced
1 bunch coriander, stems and roots chopped, leaves reserved
4 cloves garlic, chopped
½ preserved lemon, cut into 4 wedges
2 carrots, cut into large pieces
1 can of chickpeas, drained and rinsed
2 courgettes, cut into large pieces
¼ cup slivered almonds, toasted, to serve
½ cup fat free natural yoghurt, to serve
FOR THE COUSCOUS
1 tsp extra virgin olive oil
1 tbsp currants
200ml boiling water
1 Place the lamb in a bowl and toss together with the oil and spices.
2 Place the onions and tomatoes over the base of a large heavy-based casserole dish or tagine.
3 Top with garlic, lamb, chopped coriander roots and stems.
4 Add the preserved lemon wedges, carrots, chickpeas and ¼ cup water.
5 Place the pan over a medium-high heat and bring to the boil, then reduce heat to low, cover and simmer for 40 minutes.
6 Add the courgettes and cook for a further 20 minutes or until lamb is tender.
7 When the lamb is done, remove the lid and simmer to reduce and thicken the sauce if necessary.
8 Place the couscous in a heatproof bowl with the oil and currants and add the boiling water.
9 Stir and quickly cover with a lid or plate and leave for 5 minutes for the liquid to absorb.
10 Fluff the couscous gently with a fork and serve with the lamb tagine, coriander leaves, almonds and yoghurt.