Name: Lamb and apricot tagine with citrus couscous
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 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

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.

Serves 8

Cook

1H 30M

Ingredients

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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