Lamb, date and kumara tagine

Serves: 4

Time to make: 1 hr 55 mins

Hands-on time: 30 mins

Ingredients

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spray oil

500g diced lean lamb shoulder, fat trimmed

2 medium-sized red onions, cut in thin wedges

2 cloves garlic, crushed

4cm piece fresh ginger, finely grated

2 teaspoons ground paprika

1 teaspoon ground turmeric

2 cinnamon sticks

400g can chopped tomatoes

400g kumarasweet-potatoX, peeled, coarsely chopped

4 fresh dates, seeded, halved

⅓ cup chopped fresh coriandercilantroX

1 cup couscous

1 large courgettezucchiniX, grated

Instructions

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1 Spray a large saucepan with oil and place over a medium-high heat. Cook lamb, stirring, for 7-8 minutes or until browned. Add onions, garlic and ginger and cook, stirring, for 5 minutes or until softened.

2 Add paprika, turmeric and cinnamon sticks. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 1 cup cold water. Bring to the boil then reduce heat to low. Cover and simmer for 1 hour.

3 Add kumara and dates. Cook uncovered for 20-25 minutes or until lamb is tender and sauce has thickened slightly. Season well with pepper and stir in half the coriander.

4 Meanwhile, place couscous and courgette in a heatproof bowl. Add 1 1/4 cups boiling water. Cover and stand for 5 minutes. Use a fork to fluff couscous grains and season with pepper. Remove cinnamon sticks before serving tagine with couscous. Garnish with the remaining coriander.

Nutrition Info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Protein 33 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 16 g

Dietary fibre 8 g

Sodium 150 mg

Calcium 110 mg

Iron 4.5 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.