Saffron Lamb, Yogurt and Date Tagine
For the stew
- 350 grams reduced fat natural yogurt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- pinch of saffron threads (optional)
- 2 cloves garlic (crushed)
- 400 grams lean lamb leg (cut into 3cm pieces)
- As needed vegetable oil
- 2 red onions (cut into fine wedges)
- 400 ml reduced salt chicken stock
- 400 grams can no added salt chickpeas (drained and rinsed)
- 2 tablespoons coriander leaves (for garnish)
- 80 grams fresh dates (cut in half lengthwise)
- 2 teaspoons toasted sesame seeds
- 2 bunches steamed baby carrots (tossed in chopped coriander, for serving)
For the couscous
- 125 grams couscous
- 125 ml water
- Pepper and salt
For the stew:
- Combine half of the yogurt with all the spices and garlic in a shallow container, and mix with the lamb. Refrigerate for at least 30 minutes.
- Heat oil in a large non-stick saucepan and gently cook three quarters of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
- Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned.
- Add the stock and chickpeas.
- bring to boil, reduce the heat and simmer for 1 hour with the lid or until the lamb is tender.
- Remove the lid and simmer for a further 4-5 minutes or until the sauce is thickened.
For the couscous
- Boil the water with salt and pepper to taste.
- Put the couscous into a bowl with some vegetable oil.
- Add the boiling water to the bowl with couscous.
- Wait 5 – 10 minutes or until the couscous is cooked.
- Pro tip: the couscous will soak up all the water.
To serve
- spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yogurt and coriander, Serve the couscous on the side.
