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1 Lamb, date and almond tagine

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Lamb, date and almond tagine

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Ingredients

4 portion(s)

spice mix

  • 2 onions, quartered
  • 20 g Olive Oil or Butter
  • 2 teaspoons tumeric
  • 1 teaspoon ras al hanout
  • 1/2 teaspoon black pepper ground

tagine

  • 1000 g Lamb, cut into 1-2cm chunks
  • 1 pinch saffron
  • 380 g water
  • 1 MC of chopped dates
  • 2 tablespoons honey or golden syrup
  • 2 tablespoons lemon juice

to serve

  • 2 cups of instant cous cous, cooked
  • 1/2 preserved lemon, sliced
  • chopped parsley
  • 8 whole dates
  • 3 tablespoons slivered almonds, toasted
  • 2 tablespoons chopped pistachios, (optional)
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Recipe's preparation

    spice mix

  1. Chop the onions on speed 5 for 5 seconds.

    Scrape down the sides and add oil and remaining spice mix ingredients.

    Fry spice mix on speed 1 at varoma temperature for 5 mins.

    2. Tagine

  2. Add the lamb, water, saffron and dates to the spice mix.

    Cook at 100 degrees on speed 1 for 40 minutesCounter-clockwise operation.

     

    Add honey and lemon.

    Cook at 100 degrees on speed 1 for 20 minutes Counter-clockwise operation.

    3. To serve

  3. Prepare the cous cous by adding 2 cups of boiling stock, 2 tbsp butter and juice of one lemon. Add to thermoserver or bowl and cover.

    Leave until the cous cous has absorbed the stock and mix with a fork to fluff and separate it.

     

    To serve, pour the tagine into the thermoserver or bowl and sprinkle with preserved lemon, parsley, dates, almonds and/or pistachios.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great flavours! Long cooking

    Submitted by KitchenDani on 9. April 2014 - 10:35.

    Great flavours! Long cooking time means its not great for a work night but perfect for the weekend. 

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  • Super easy and yummy!

    Submitted by Vicrah on 22. March 2014 - 13:16.

    Super easy and yummy!

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