Moroccan Lamb Tagine

Moroccan Lamb Tagine

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 3, 2017.
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With cucumber yoghurt.

Ingredients

ROAST CAULIFLOWER

  • ½ head cauliflower, cut into small florets and stalk roughly diced
  • 1 teaspoon oil, for cooking (or use spray oil)
  • ¼ teaspoon salt
  • 1 teaspoon tagine spice mix
  • Zest of ½ lemon

MOROCCAN LAMB TAGINE

  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1 brown onion, finely diced
  • 1 clove garlic, finely chopped
  • 2 teaspoons finely grated ginger
  • 1 teaspoon salt
  • 550g lean ground lamb
  • 1½ tablespoons tagine spice mix
  • Pinch of chilli flakes or cayenne powder (optional)
  • 1 stalk celery
  • 1 carrot
  • 100g bulgur wheat
  • 30g chopped dates
  • 1 can chopped tomatoes
  • 1 cup chicken stock
  • ½ bag baby spinach leaves
  • 1 teaspoon vinegar (e.g. red wine, white wine)

CUCUMBER YOGHURT

  • 1 Lebanese cucumber
  • 2 tablespoons mint leaves
  • 150g natural yoghurt

TO SERVE

  • 1 tomato
  • ½ lemon
  • 2 tablespoons parsley leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss cauliflower with oil, salt and first measure of tagine spice mix on prepared tray. Roast for 20-22 minutes, until golden and tender. Once cooked, toss through lemon zest and season with pepper.
  3. While cauliflower is cooking, heat 1 teaspoon of the oil in a large fry-pan on medium-high heat. Cook onion, garlic, ginger and salt for 2–3 minutes, until soft. Add second teaspoon of oil, lamb, second measure of tagine spice mix and chilli/cayenne (if using) and cook a further 4-5 minutes, breaking up lamb with a wooden spoon as it cooks until browned and fragrant.
  4. While lamb cooks, thinly slice celery and grate carrot. Add celery, carrot, bulgur, dates, canned tomatoes and stock. Stir to combine then bring to a simmer. Reduce heat to low-medium and simmer for about 10 minutes, stirring regularly, until bulgur is tender and mixture has thickened slightly. If mixture dries out, add 2-4 tablespoons water.
  5. While tagine simmers, dice cucumber 1cm and finely chop mint. In a medium bowl, combine cucumber, mint and yoghurt, season with salt and pepper and mix well. Dice tomato 1cm; cut lemon into wedges; chop parsley. Set all aside.
  6. Stir baby spinach and vinegar through tagine and season to taste with salt and pepper.
  7. divide roast cauliflower between plates and top with Moroccan lamb tagine. Dollop over cucumber yoghurt and sprinkle over diced tomato and parsley. Squeeze over a lemon wedge.

Nutritional Information

Energy 1712 kj
409 kcal
Protein 37.6g
Carbohydrate 32.2g
Fat 12.2g