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Lamb tagine with macadamia gremolata

This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint. The perfect nourishing dish for a cold winter’s night!
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Course Main Course
Perfect for Weekend Wonder
Skill level Easy

Ingredients
  

Lamb marinade

  • 1 large purple onion chopped
  • 5 cloves garlic crushed
  • 1 whole bunch coriander roots removed, rinsed
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp sweet paprika

Tagine

  • 1.5 kg leg or shoulder lamb diced
  • 2 tbsp cooking oil
  • 2 tbsp tomato paste
  • 1 can tomatoes
  • 600 ml water
  • 1 cinnamon quill
  • 8 dates seeds removed
  • 1/2 cup green olives pitted
  • 1 pinch saffron
  • 2 cups couscous
  • 30 g butter
  • 1 tsp salt

Macadamia gremolata

  • 1/4 cup preserved lemon chopped
  • 1 cup macadamias finely chopped and roasted
  • 1/4 cup mint leaves loosely packed

Instructions
 

  • To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste.
  • Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.
  • To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes.
  • When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes.
  • Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork.
  • To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.

Nutrition

Calories: 4206kcalCarbohydrates: 368gProtein: 253gFat: 196gSaturated Fat: 39gPolyunsaturated Fat: 17gMonounsaturated Fat: 126gTrans Fat: 1gCholesterol: 608mgSodium: 4410mgPotassium: 5084mgFiber: 48gSugar: 55gVitamin A: 2506IUVitamin C: 27mgCalcium: 640mgIron: 34mg

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