Vegetables & Fruits
Lamb, Pumpkin and DateTagine
Lamb, Pumpkin and DateTagine
Lamb, Pumpkin and DateTagine
Ingredients
Instructions
- PREHEAT oven to 200°C.
- HEAT oil over medium heat in the base of a tagine, or in a deep, ovenproof
- casserole dish with a lid. Add onion and garlic and stir until onion has softened.
- ADD ras el hanout to onions and cook for 1-2 minutes until fragrant, taking care
- not to burn the mix. Add lamb to pan and brown lightly on all sides.
- ADD pumpkin, dates, tomatoes, and stock, and bring mixture to the boil. Once
- boiling, cover with the lid and transfer to the oven to cook for 1 hour.
- REMOVE tagine from oven and stir. Return to the oven, uncovered, for a further
- 30 minutes, or until liquid has reduced and thickened.
- REMOVE tagine from oven and allow to rest for a few minutes.
- GARNISH with coriander, lemon zest, almonds and a dollop of yoghurt. Serve
- with couscous or bread.
Note
use store-brought ras el
hanout, or try the ras el hanout
recipe (pg. 14)
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