To save time on the day, make this fluffy, fragrant rice ahead – it’s the perfect accompaniment for our tender lamb tagine.
Ingredients
- 2 tablespoons olive oil
- 1.8kg boneless lamb shoulder, cut into 3cm pieces
- 1 red onion, halved, thinly sliced
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 100g quince paste
- 750ml (3 cups) water
- 750g sweet potato (kumara), peeled, cut into 4cm pieces
- 60g (1/3 cup) blanched almonds
- 1/2 cup fresh coriander leaves
Method
- Step 1Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
- Step 2Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.
- Step 3Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
- Step 4Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
- Step 5Sprinkle with the almonds and fresh coriander to serve.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
4204 kj
Energy
73g
Fat Total
18g
Saturated Fat
4g
Fibre
58g
Protein
183mg
Cholesterol
190.39mg
Sodium
18g
Carbs (sugar)
29g
Carbs (total)
Notes
Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.
How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.
Serve this recipe with Saffron & pistachio rice – see related recipe.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste