- 500g lamb leg steak, diced into 4cm cubes
- 2 tsp olive oil
- 1 red onion, diced
- 60g dried apricots, roughly chopped
- 400g tin crushed tomatoes
- 250g sweet potato, diced into 3cm cubes
- 1 zucchini, cut in thick slices
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1⁄2 tsp chilli powder (optional)
- 1 cinnamon stick
- 20g flaked almonds
- 1⁄3 cup couscous
- 2 sprigs coriander, roughly chopped (optional)
- Salt & pepper, to taste
Toss the lamb in a bowl with half the oil. Add the spices, season with salt and pepper and toss again to coat.
Heat the remaining oil in a large saucepan over medium-high heat and cook the meat in batches until browned.
Return all the lamb to the pan, add the onion and continue to cook over a medium heat for 10 minutes or until the onion has softened.
Add the cinnamon, apricots, tomatoes, sweet potato and zucchini and 350 ml water, bring to boil, cover and simmer for 50 minutes or until the lamb is tender.
Whilst the tagine is cooking, heat a small frypan over low heat and toast the almonds until they are golden.
Place the couscous in a bowl, pour over 2/3 cup boiling water and allow to stand, covered for 10 minutes or until all of the liquid has been absorbed.
Fluff the couscous with a fork and divide between bowls. Add tagine and scatter over almonds and coriander to serve.