1 leg of Yarallah Lamb
2 tablespoons olive oil, divided
salt and freshly ground pepper, to taste
1 onion, chopped
1 leek, white part only, sliced
2 medium carrots, chopped
1 ½ cups chicken stock or broth
½ cup raisins or sliced dates
2 large tomatoes, coarsely chopped
1 pear, diced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
Serve with cooked warm couscous
and toasted almonds or pine nuts
Trim lamb and dice into bite-size pieces.
To make spice mixture, combine the cumin, cinnamon, ginger and coriander and divide in half.
In a heavy-based casserole, heat 1 tablespoon of the oil over high heat, add the lamb and half the spices and season to taste.
Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan.
Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots and cook until onion is softened. Return the meat to the pan with chicken stock, raisins and tomatoes and stir well.
Cover pan, reduce heat to low and simmer for 1 hour.
Add pear and simmer, uncovered, for 20-30 minutes or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary.
Spoon lamb tagine over the hot couscous, sprinkle with the almonds and serve.
Recipe sourced fromwww.themainmeal.com.au/recipesinspiration
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