Pasifika-Flavours

Method

B U D G E T B A N G E R S

Lamb Tagine

Preheat a pot on medium and drizzle with extra

virgin olive oil

Once the pot is heated, add the bite sized lamb

pieces in and cook for 2 mins to brown the sides

Remove the lamb from the pot and place it to

the side

Place the diced onions and minced garlic in the

pot to cook for 3 mins

Add in cinnamon, paprika and ground cumin, mix

to combine and cook through for 1-2 mins

Add the lamb back into the pot and pour in salt

reduced chicken stock

Add diced tomatoes, chickpeas, diced sweet

potato, carrots, dried apricot, and season with

black pepper

Allow it to cook for 20 mins to complete

Couscous

In a medium size bowl, add couscous, lemon and

ground cumin

Pour in boiling water and mix to combine

Cover the bowl with gladwrap setting it to the

side for 3 mins or until fluffy

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Ingredients

· 1 tbsp extra virgin olive oil

· 500g lamb (trim off the fat

and cut to bite sized pieces)

· 2 brown onions (diced)

· 1 tbsp minced garlic

· 1 tsp cinnamon

· 1 tsp paprika

· 2 tsp ground cumin

· 350ml salt reduced

chicken stock

· 1 can diced tomatoes

· 1 can chickpeas

· 1 medium sweet potato

(peeled and diced)

· 2 carrots (chopped to bite

sized pieces)

· 100g dried apricot

· Black pepper to season

Couscous

· 1 ½ cups couscous

· Juice of 1 lemon

· 1 ½ tsp ground cumin

· 1 ½ cups boiling water

Lamb Tagine

with Couscous

S E R V E S 6