Recipe Lamb, cinnamon and apricot tagine with currant couscous : Hearty Dishes and Tasty

Recipe Lamb, cinnamon and apricot tagine with currant couscous : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb, cinnamon and apricot tagine with currant couscous has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Fill your home with the beautiful aroma of this sensational lamb, cinnamon and apricot tagine.

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.

Lamb, cinnamon and apricot tagine with currant couscous

Thanks for read Recipe Lamb, cinnamon and apricot tagine with currant couscous : Hearty Dishes and Tasty. Don’t forget to share this blog and follow my blog. Happy Cooking.

Leave a Comment