Slow Simmered Spiced Moroccan Lamb Tagine

Name: Slow Simmered Spiced Moroccan Lamb Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 800 gram Lamb shoulder fat trimmed, diced; 2 tablespoon Olive oil; 1 Red onion chopped; 2 clove Garlic chopped; 1½ teaspoon Ground cinnamon; 1½ teaspoon Ground cumin; ½ teaspoon Ground chilli; 2 tablespoon Tomato paste; 400 gram Sweet potato peeled and chopped – cut into 3cm pieces; 8 Pitted dates sliced; 2 Parsnips peeled and cut 1cm dice - 300g; 2 Zucchini cut into 1 cm dice; 1 Red capsicum cut into 1cm dice; 1½ cup Couscous; 1 Lemon zest; 2 Flat-leaf parsley roughly chopped

Slow Simmered Spiced Moroccan Lamb Tagine

Seasons: Spring, Winter

Preparation: 20 min
Cooking: 1 h 30 min
Ready in: 1 h 50 min

For: 4 serving

Source: https://www.australianlamb.com.au/recipes/slow-simmered-spiced-moroccan-lamb-tagine/

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Ingredients

800 gram Lamb shoulder (fat trimmed, diced)
2 tablespoon Olive oil
1 Red onion (chopped)
2 clove Garlic (chopped)
1½ teaspoon Ground cinnamon
1½ teaspoon Ground cumin
½ teaspoon Ground chilli
2 tablespoon Tomato paste
400 gram Sweet potato (peeled and chopped – cut into 3cm pieces)
8 Pitted dates (sliced)
2 Parsnips (peeled and cut 1cm dice - 300g)
2 Zucchini (cut into 1 cm dice)
1 Red capsicum (cut into 1cm dice)
1½ cup Couscous
1 Lemon zest
2 Flat-leaf parsley (roughly chopped)

Instructions

Preheat oven to 200⁰C. Heat half the oil in a 6 litre heat proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside.
Add half the remaining oil and to the pan with the onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden. Add the spices and cook for 1 minute or until fragrant. Return the lamb to the pan, with the tomato paste and 3 cups (750ml)water and stir to combine. Cover and transfer to the oven, cook for 1 hour .Add the sweet potato and dates and cook for 30-40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold though half the chopped parsley.
Put the parsnips, zucchini and red capsicum onto a baking tray, drizzle with the remaining oil and cook for 15-20 minutes or until soft.
Just before serving, Put the couscous, lemon zest into a bowl, cover with 2 cups (500ml) boiling water, set aside until all of the water has been absorbed. Flake the grains with a fork to separate then fold the roasted vegetables. Serve the lamb tagine with the roasted vegetable couscous., sprinkle with the chopped parsley.