I didn’t feel much like cooking yesteday and I didn’t want to make something new and not be able to taste it. So, I made something new that I could also freeze and have again next week. My man said that it tasted good and I thought it had a really good mouthfeel. The other benefit of this dish was that I got it all ready in the afternoon when my little boy was happy to play on his own and popped it in the oven for 3 hours. It turned out to be a very good meal to cook when sick.
I adapted the recipe from the CSIRO Total Wellbeing Diet Book 2.
1 onion, roughly chopped
2 tsp crushed garlic
1/2 cup roughly chopped parsely
1/2 cup roughly chopped coriander (cilantro) leaf
1 green chilli, roughly chopped
2 tsp ground cinnamon
1/4 cup pitted dates, roughly chopped
800 g lean lamb shoulder, trimmed of fat and cut into 2 cm pieces
1 tbs olive oil
1 cup water
1 x 400g tin chopped tomatoes
1 cup couscous
1 cup boiling water
Additional fresh coriander, chopped
Preheat the oven to 160’C.
Blend the onion, garlic, parsley, coriander, chilli, cinnamon, dates and the zest of the lemon in a food processor until smooth. Set aside.
Heat a cast iron casserole dish over high heat. Coat the lamb with oil and cook, in small batches, for 5 minutes, or until browned. Return all of the lamb pieces to the dish, add the paste and stir to coat the lamb with the paste. Cook for 3-5 minutes, until aromatic. Add the water and tomatoes and mix well. Bring to a boil, cover and place in the oven for 2 and a half hours. Stir and return uncovered to the oven for 30 minutes. Remove from the oven and cover to keep warm.
Place the couscous in a a bowl and pour over boiling water and the juice of the lemon. Cover and sit for 5 minutes. Fluff up with a fork. Stir through the additional fresh coriander.
Serve the tagine with couscous and steamed vegetables.