Moroccan Lamb And Olive Tagine

Moroccan Lamb And Olive Tagine :

Ingredients

• ¼ cup olive oil
• 1 brown onion, halved, sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon chilli powder
• ¼ teaspoon ground ginger
• 150g diced lamb
• 1 teaspoon vegetable stock powder
• 5 medium tomatoes, cut into quarters
• 800g orange sweet potato, peeled, sliced
• 400g can chickpeas, drained, rinsed
• 1 medium lemon, thickly sliced
• ½ cup green Sicilian olives
• 1 tablespoon honey
• Couscous, to serve

Method

• Step 1 – Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
• Step 2 – Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

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