Yield: 4-6 servings.
1 leg of Australian Lamb, boneless
SPICE MIX (DIVIDED):
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground coriander
2 Tbsp. olive oil, divided
to taste, salt and freshly ground pepper
1 onion, chopped
1 leek, white part only, sliced
2 medium carrots, chopped
1 1⁄2 cups chicken stock or broth
1⁄2 cup raisins or sliced dates
2 large tomatoes, coarsely chopped
1 pear, diced
to serve, cooked warm couscous
for garnish, 1⁄4 cup toasted almonds or pine nuts
Trim lamb and dice into bite-sized pieces.
For spice mixture: Combine the cumin, cinnamon, ginger and coriander and divide in half.
For tagine: In a heavy-based casserole, heat 1 Tbsp. of the oil over high heat, add the lamb and half the spices, and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan. Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots; cook until onion is softened. Return the meat to the pan with chicken stock, raisins and tomatoes and stir well. Cover pan; reduce heat to low and simmer for 1 hour. Add pear and simmer, uncovered, for 20-30 minutes, or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary.
Spoon lamb tagine over hot couscous, sprinkle with almonds and serve.