Lamb, Cinnamon and Apricot Tagine with Currant Couscous

Ingredients

2 Tbs plain flour
8 lamb osso buco
2 Tbs olive oil
1 brown onion, chopped
1 green capsicum, cut into thick strips
2 cinnamon sticks
1 Tbs ground cumin
1 tsp ground cardamom
1 tsp ground allspice
2 cups (500mL) chicken stock
400 g gold sweet potato, peeled, cut into 2 cm pieces
1 cup (150 g) dried apricots
1 1/2 cups (300 g) couscous
1/4 cup (40 g) dried currants
1/2 cup chopped coriander
Coriander leaves, to serve

Method

Preheat oven to 180 C. Place the flour in a shallow bowl. Toss the lamb in flour, shaking off excess. Heat half the oil in a large ovenproof casserole pan on medium-high heat. Add the lamb and cook, in batches, for 4 minutes or until browned all over. Transfer to a bowl.

Heat the remaining oil in the pan over medium heat. Add the onion and capsicum and cook for 5 minutes or until just softened. Add the cinnamon, cumin, cardamom and allspice. Cook for 30 seconds or until fragrant. Return the lamb to the pan with the stock and 1 cup (250mL) water. Bring to a boil. Remove from heat. Cover and bake for 1 1/4 hours or until lamb is almost tender. Add sweet potato and apricots. Bake for a further 30 minutes or until lamb and sweet potato are tender. Season.

Meanwhile, place the couscous and currants in a heatproof bowl. Add 1 1/2 cups (325mL) boiling water and stir to combine. Cover. Stand for 5 minutes. Use a fork to separate the grains. Season. Stir in chopped coriander.

Sprinkle the tagine with coriander leaves. Serve with the currant couscous.

Credits: Coles

Photo Credits: Coles