[wpurp-searchable-recipe]Lamb Tagine – – lean lamb, cut into cubes or 4 lamb shanks, olive oil, onion, chopped, garlic , crushed, saffron threads, chicken stock, heat in pot, orange, zest cut into strips, ground ginger, ground cinnamon, ground coriander, honey, chick peas. drained, dried pitted dates, dried apricots, couscous, water, olive oil, Cook in a preheated oven 1800 C for 1-2 hours.
Heat oil in deep saucepan or large casserole dish. Add lamb and fry until browned. Push meat aside and add onion and garlic and cook till both are golden in colour, stirring frequently. Add saffron threads to hot stock and stir. Add stock to pan with orange zest and honey. Bring to the boil and leave to simmer for 1-2 hours. Add dates and apricots and chickpeas. Simmer gently with lid off for a further 20 minutes, stirring occasionally. Season to taste and serve on couscous.
Add water into a pot and bring to the boil. Turn off heat. Add couscous and quickly replace the lid. Swirl the pan to combine, then stand for 5 minutes, or until the water is absorbed. Uncover, drizzle with the olive oil, and fluff with a fork to separate the grains.
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