

Lamb, date and kumara tagine
Ingredients
- 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
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Instructions
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 502cal
-
Kilojoules 2100kJ
-
Protein 33g
-
Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 65g
-
–Sugars 16g
-
Dietary fibre 8g
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Sodium 150mg
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Calcium 110mg
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Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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