Fast-cooked lamb and date tagine
Feel like comfort food tonight, but don’t have hours to slow cook? No problem! This lamb tagine is ready in 40 minutes!
- 2 tbsp olive oil
- 500g lamb leg steaks, thinly sliced
- 1 medium red onion, cut into wedges
- 2 tsp paprika
- 1 tsp ground cumin
- 2 tbsp honey
- 400g orange sweet potato, peeled, cut into 2cm cubes
- 1 cinnamon stick
- 1 cup Massel beef stock
- 6 fresh dates, pitted, halved
- Couscous (see note), to serve
- Fresh coriander leaves, to serve
- Roasted slivered almonds, to serve
- Paprika, extra, to serve
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add lamb. Cook, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.
Heat remaining oil in pan. Add onion. Cook for 3 minutes or until softened. Add paprika, cumin and honey. Cook, stirring, for 1 minute or until fragrant. Add potato. Cook, stirring, for 1 minute or until coated. Add cinnamon stick and beef stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until sauce is slightly thickened. Add dates. Simmer for 5 minutes or until potato is cooked through and tender.
Add lamb to potato mixture. Cook, stirring occasionally for 3 minutes or until lamb is cooked to your liking. Spoon couscous into bowls. Top with lamb mixture. Sprinkle with coriander, almonds and paprika. Serve.