Lamb tagine with couscous

Serves: 6

Time to make: 7 hrs 20 mins

Hands-on time: 20 mins

Ingredients

1 red onion, sliced
4 cloves garlic, crushed
4cm piece ginger, peeled and chopped
1 tablespoon oil, plus olive spray oil
600g lean lamb, cubed from leg steaks
1 teaspoon turmeric
2 teaspoons ground coriandercilantroX
1 teaspoon ground cumin
3 carrots, sliced
2 stalks celery, sliced
6 tomatoes, chopped
2 cinnamon sticks
3 tablespoons tomato puree
⅓ cup dates, chopped
⅓ cup preserved lemon (80g)
2 cups reduced-salt chicken stock
Couscous
1 cup whole wheat couscous
⅓ cup sultanasgolden raisinsX
juice of 1 lemon
1 tablespoon olive oil
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
Topping
zest of 1 lemon
⅓ cup flaked almonds, toasted
⅓ cup fresh parsley, chopped
¼ cup fresh coriandercilantroX

Instructions

Stay Awake

1 Preheat slow cooker to low. Cook onion, garlic and ginger with oil in a non-stick pan until softened. Place in cooker. Spray pan with oil and brown lamb in batches. Add to cooker.

2 Add remaining ingredients, adding the stock last. Mix well. Cover and cook for 6—7 hours.

3 Twenty minutes before serving, place couscous in a bowl and pour over 1 cup boiling water. Leave to stand for 5 minutes. Fluff up with a fork. Add remaining couscous ingredients.

4 Season lamb to taste. Remove cinnamon stick. Mix topping ingredients together and sprinkle over the lamb.

5 Serve lamb with couscous and fresh coriander.

Variations

Make it gluten free: Use gluten-free couscous and check ground spices are gluten free.

Nutrition Info (per serve)

Calories 528 cal

Kilojoules 2210 kJ

Protein 33 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 25 g

Dietary fibre 12 g

Sodium 570 mg

Calcium 140 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.