- 2 onions, quartered
- 20 g Olive Oil or Butter
- 2 teaspoons tumeric
- 1 teaspoon ras al hanout
- 1/2 teaspoon black pepper ground
- 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
- 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)
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.
Add the lamb, water, saffron and dates to the spice mix.
Cook at 100 degrees on speed 1 for 40 minutes .
Add honey and lemon.
Cook at 100 degrees on speed 1 for 20 minutes .
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 Thermomix ® in Australia and New Zealand.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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