Saffron Lamb, Yogurt and Date Tagine

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:

  1. 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.
  2. 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.
  3. Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned.
  4. Add the stock and chickpeas.
  5. bring to boil, reduce the heat and simmer for 1 hour with the lid or until the lamb is tender.
  6. Remove the lid and simmer for a further 4-5 minutes or until the sauce is thickened.

For the couscous

  1. Boil the water with salt and pepper to taste.
  2. Put the couscous into a bowl with some vegetable oil.
  3. Add the boiling water to the bowl with couscous.
  4. Wait 5 – 10 minutes or until the couscous is cooked.
  5. Pro tip: the couscous will soak up all the water.

To serve

  1. spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yogurt and coriander, Serve the couscous on the side.
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