Moroccan lamb and olive tagine
Ingredients
- 1/4 cup olive oil
- 1 brown onion, halved, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 1/4 teaspoon ground ginger
- 150g diced lamb
- 1 teaspoon vegetable stock powder
- 5 medium tomatoes, cut into quarters
- 800g orange sweet potato, peeled, sliced
- 400g can chickpeas, drained, rinsed
- 1 medium lemon, thickly sliced
- 1/2 cup green Sicilian olives
- 1 tablespoon honey
- Couscous, to serve
Method
- Step 1 - Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
- Step 2 - Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.