TFAYA WITH LAMB TAGINE AND COUSCOUS
- ½ cup raisins
- 6 onions, roughly chopped
- 2 tablespoons honey
- 1 cinnamon quill
- 1 teaspoon ground ginger
- 1 teaspoon Moroccan Ras el Hanout
- ½ teaspoon ground turmeric
- ¼ teaspoon saffron threads
- cooked couscous to serve
- 1 kilogram Diced Lamb cut into 5cm cubed pieces
- 1 tablespoon Olive Oil
- 1 Onion sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- 1 tablespoon Harissa
- 400 gram tin tomatoes diced
- 2 cups chicken stock (500 mls)
- 400 gram can chickpeas drained & rinsed
- Season lamb with salt and pepper. Heat oil in a saucepan over medium heat add the sliced onion and cook until soft and transparent.
- Combine in the pan turmeric, cumin, paprika, harissa, tomato paste, tomatoes, chicken stock, chickpeas, and lamb.
- Once simmering, cover the pan and allow it to cook on low for 2 hours.
- In a bowl of warm water soak the raisins for 30 mins
- .In a frying pan add onions, butter, and 1 cup of water.
- Cook on low for 30 mins until the onion is soft and transparent.
- Drain the raisins and add to fry-pan with the onions.
- Then add honey, ginger, cinnamon, Ras el hanout, turmeric, and saffron. Cook for 25 mins stirring it occasionally so it doesn't burn or stick to the pan.
- The liquid should have evaporated and the onion mix should be a golden colour.
- Season with salt & pepper.Serve over the couscous with the lamb tagine.
MOROCCAN RAS EL HANOUT SPICE BLEND
Made in Australia from at least 55% Australian ingredients.
Ras el Hanout translates directly as ‘the best he’s got’, and this is certainly the case when it comes to this fantastic spice mix. Originating from North Africa, this incredibly rich Moroccan spice mix is also popularly used in couscous and rice dishes, adding extra spice to a variety of meals.
Can be used to season chicken, fish, and lamb.
Out of stock
100% Herbs & Spices
No Preservatives, Additives, Flavours or Colours
Low Carb / Keto