Sprout Cooking School and Health Studio co-founders Callum Hann and Themis Chryssidis shared this delicious lamb tagine recipe in the spring issue of our Good Lives Magazine.
Ingredients: (Serves 4)
500g piece lamb shoulder, cut into 3cm-4cm cubes
2 tablespoons wholemeal plain flour
2 tablespoons ground cumin
2 tablespoons paprika (smoked or sweet)
2 tablespoons olive oil
1 red onion
6 cloves garlic, roughly chopped
700g jar tomato passata
Thumb-sized piece ginger, peeled, finely grated or chopped
2 cinnamon quills (or substitute 1 tsp ground cinnamon)
1 cup low salt chicken stock
1/2 butternut pumpkin, diced
50g pitted fresh dates, chopped
2/3 cup pearl cous cous,
Zest and juice of an orange
1 bunch flat leaf parsley, leaves picked
2 cups baby spinach
¼ cup roasted almonds, roughly chopped, to serve
- Preheat oven to 140C. Place lamb pieces in a clean disposable sandwich bag. Add flour, cumin, and paprika to the bag. Twist bag closed and shake to cover the lamb in the spices and flour.
- Heat a large oven-proof crock pot or other suitable pot over high heat. Add 1 ½ tablespoons olive oil, then the lamb. Cook, for 1-2 minutes, or until golden brown. Turn and cook until the other side is golden. Remove lamb from pan and set aside. Slice half the onion and add to the pan the lamb was cooked in. Add remaining ½ tablespoon olive oil, onion and garlic. Cook for 2-3 minutes or until translucent. Dice remaining onion and set aside.
- Return lamb to the pot, along with tomato passata, ginger, cinnamon and stock. Stir briefly to evenly distribute ingredients. Cover with the lid, transfer to the oven and cook for 3-4 hours or until lamb is very tender.
- Carefully remove lid, then stir in pumpkin and dates. Return to the oven and cook without the lid for a further 20-30 minutes or until pumpkin is tender.
- Cook pearl cous cous in a plenty of boiling water for 8-10 minutes or until just tender. Drain, transfer cous cous to a bowl and stir through orange zest and juice, parsley, spinach and diced red onion. Spoon onto a large serving platter, top with the tagine and roasted almonds then serve.
Read more from Callum and Themis on page 24 of our Good Lives magazine.