Recipe

Lamb and apricot tagine with citrus couscous

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

May 31, 2011 2:00pm
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Lamb and apricot tagine with citrus couscous
  • 1 2/3 cup (250g) dried apricots
  • 3/4 cup (180ml) orange juice
  • 1/2 cup (125ml) boiling water
  • 2 tablespoon olive oil
  • 900 gram lamb steaks, chopped coarsely
  • 2 medium_piece red capsicums (400g), chopped coarsely
  • 1 large_piece brown onion (200g), chopped coarsely
  • 2 medium_piece kumara (800g), chopped coarsely
  • 3 clove garlic, crushed
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 cup (250ml) dry red wine
  • 1 litre (4 cups) chicken stock
  • 2 tablespoon honey
  • 1 cup loosely packed fresh coriander leaves
  • 3/4 cup (200g) low-fat yogurt
  • 1 litre (4 cups) water
  • 4 cup (800g) couscous
  • 1 tablespoon finely grated orange rind
  • 2 teaspoon finely grated lemon rind
  • 2 teaspoon finely grated lime rind

Method

Lamb and apricot tagine with citrus couscous
  • 1
    Combine apricots, juice and the water in small heatproof bowl. Cover; stand 45 minutes.
  • 2
    Meanwhile, heat half of the oil in large saucepan; cook lamb, in batches, until browned all over.
  • 3
    Heat remaining oil in same pan; cook capsicum, onion, kumara, garlic and ground spices, stirring, until onion softens and mixture is fragrant. Add wine; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid reduces by half.
  • 4
    Return lamb to pan with undrained apricots, stock and honey; bring to a boil. Reduce heat; simmer, covered, about 50 minutes or until lamb is tender. Remove from heat; stir in fresh coriander.
  • 5
    Meanwhile, for the citrus couscous, bring the water to a boil in medium saucepan; stir in couscous and rinds. Remove from heat; stand, covered, about 5 minutes or until liquid is absorbed, fluffing with fork occasionally to separate grains.
  • 6
    Serve lamb and apricot tagine on citrus couscous; drizzle with yogurt. citrus couscous

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