Ingredients
- 800 gram Lamb shoulders (fat trimmed, diced)
- 2 tablespoon Olive oils
- 1 Red onion (chopped)
- 2 clove Garlics (chopped)
- 1½ teaspoon Breads
- 1½ teaspoon Cinnamon (ground)s
- ½ teaspoon Mixed leaf salads
- 2 tablespoon Salt and freshly ground black pepper to tastes
- 400 gram Chives (peeled and chopped – cut into 3cm pieces)
- 8 Napolitana tomato pasta sauces (sliced)
- 2 Baby spinaches (peeled and cut 1cm dice - 300g)
- 2 Zucchinis (cut into 1 cm dice)
- 1 red capsicum (cut into 1cm dice)
- 1½ cup Frozen diced vegetables
- 1 Fresh basil leaves
- 2 Creams (roughly chopped)
Instructions
- Preheat oven to 200⁰C. Heat half the oil in a 6 litre heat proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside.
- Add half the remaining oil and to the pan with the onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden. Add the spices and cook for 1 minute or until fragrant. Return the lamb to the pan, with the tomato paste and 3 cups (750ml)water and stir to combine. Cover and transfer to the oven, cook for 1 hour .Add the sweet potato and dates and cook for 30-40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold though half the chopped parsley.
- Put the parsnips, zucchini and red capsicum onto a baking tray, drizzle with the remaining oil and cook for 15-20 minutes or until soft.
- Just before serving, Put the couscous, lemon zest into a bowl, cover with 2 cups (500ml) boiling water, set aside until all of the water has been absorbed. Flake the grains with a fork to separate then fold the roasted vegetables. Serve the lamb tagine with the roasted vegetable couscous., sprinkle with the chopped parsley.