Lamb and vegetable tagine with mint couscous

Serves: 4

Time to make: 2 hrs 10 mins

Hands-on time: 25 mins

Ingredients

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1 tablespoon olive oil
1 medium onion, finely chopped
500g lamb rump, fat trimmed, cut into 3cm pieces
2 cloves garlic, crushed
1 tablespoon finely grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriandercilantroX
½ teaspoon dried chilli flakes
1 large carrot, coarsely chopped
1 medium red capsicum, coarsely chopped
2 small parsnips, coarsely chopped
400g can no-added-salt diced tomatoes
1 cup wholewheat couscous
⅓ cup mint leaves, chopped
1 tablespoon slivered almonds, toasted

Instructions

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1 Heat olive oil in a large saucepan or flameproof casserole over medium–high heat. Cook onion for 5 minutes, or until softened. Add lamb and cook, stirring, for 8 minutes, or until browned. Add garlic, ginger, cumin, coriander and chilli. Cook, stirring, for about 2 minutes, or until fragrant.

2 Add carrot, capsicum, parsnip and tomatoes to pan with 1 cup of water and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover pan and simmer for 30 minutes, or until lamb is tender.

3 Meanwhile prepare couscous according to packet instructions. Separate grains with a fork; stir through chopped mint. Scatter lamb tagine with almonds and serve with mint couscous.

Nutrition Info (per serve)

Calories 457 cal

Kilojoules 1920 kJ

Protein 37 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 10 g

Sodium 120 mg

Calcium 120 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.