Lamb, cinnamon and apricot tagine with currant couscous

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How to make Lamb, cinnamon and apricot tagine with currant couscous

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 2:00
  • Total Time : 2:15

Ingredients

  • 2 tablespoons plain flour
  • 8 Coles Australian Lamb Osso Buco
  • 2 tablespoons olive oil
  • 1 large brown onion, chopped
  • 1 green capsicum, cut into thick strips
  • 2 cinnamon sticks or quills
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 2 cups (500ml) chicken stock
  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 1 cup (150g) dried apricots
  • 11/2 cups (300g) couscous
  • 1/4 cup (40g) dried currants
  • 1/2 cup coriander, chopped
  • Coriander leaves, to serve

Method

  • Step 1 Preheat oven to 180C. Place the flour in a shallow bowl. Toss the lamb in flour, shaking off excess. Heat half the oil in a large ovenproof casserole pan on medium-high heat. Add the lamb and cook, in batches, for 4 mins or until browned all over. Transfer to a bowl.
  • Step 2 Heat the remaining oil in the pan over medium heat. Add the onion and capsicum and cook for 5 mins or until just softened. Add the cinnamon, cumin, cardamom and allspice. Cook for 30 secs or until fragrant. Return the lamb to the pan with the stock and 1 cup (250ml) water. Bring to a boil. Remove from heat. Cover and bake for 1 1/4 hours or until lamb is almost tender. Add sweet potato and apricots. Bake for a further 30 mins or until lamb and sweet potato are tender. Season.
  • Step 3 Meanwhile, place the couscous and currants in a heatproof bowl. Add 1 1/2 cups (325ml) boiling water and stir to combine. Cover. Stand for 5 mins. Use a fork to separate the grains. Season. Stir in chopped coriander.
  • Step 4 Sprinkle the tagine with coriander leaves. Serve with the currant couscous.

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