Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Ingredients: 2 ounces couscous; 1 pinch saffron; 1/2 cup vegetable stock; 1 tablespoon olive oil; 1 red onion small, sliced; 1 zucchini sliced; 1 clove garlic minced; 3 apricots halved dried; 2 tablespoons raisins; 5 1/4 ounces lamb neck fillet; 1 tablespoon honey; fresh mint leaves chopped, to garnish; chili sauce to serve, optional

13 ingredients

4 steps

Ingredients

2 ounces couscous
1 pinch saffron
1/2 cup vegetable stock
1 tablespoon olive oil
1 red onion small, sliced
1 zucchini sliced
1 clove garlic minced
3 apricots halved dried
2 tablespoons raisins
5 1/4 ounces lamb neck fillet
1 tablespoon honey
fresh mint leaves chopped, to garnish
chili sauce to serve, optional

Directions

1

Place couscous and saffron in a small heatproof bowl. Bring stock to a boil then pour over top. Cover and set aside for 5 mins, until grains are swollen and tender. Fluff up with a fork.
2

Heat olive oil in a frying pan. Cook onion for 2-3 mins, until softened. Add zucchini and cook for 2-3 mins, stirring occasionally, until golden brown. Add garlic, apricots and raisins. Cook, stirring, for 20-30 seconds. Remove from heat.
3

Preheat broiler. Season lamb and brush with honey. Broil for 5-6 mins, turning occasionally, until just cooked through and still pink in the middle, or until cooked to your liking.
4

Return vegetables to heat, add couscous and toss together for 1-2 mins, until heated through. Cut lamb into thick slices. Spoon couscous onto a warm serving platter. Top with lamb and sprinkle with chopped mint to garnish. Serve immediately with chili sauce, if desired.