- 1 australian leg of lamb , boneless
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 2 tbsps olive oil, divided
- 1 salt to taste
- 1 freshly ground pepper , to taste
- 1 onion , chopped
- 1 leek , white part only, sliced
- 2 medium carrots, chopped
- 1 1/2 cups chicken stock or broth
- 1/2 cups raisins or sliced dates
- 2 large tomatoes , coarsely chopped
- 1 pear , diced
- 1 box couscous
- 1/4 cups pine nuts
1. Trim lamb and dice into bite-size pieces
2. To make spice mixture, combine the cumin, cinnamon, ginger and coriander and divide in half.
3. In a medium pan, heat 1 tablespoon 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 slow cooker and drain any fat from pan.
4. Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add contents of the pan chicken stock, raisins, pears, onion, leek, carrots and tomatoes and stir well. Cover slow cooker with lid and cook on low for 8-10 hours of high for 4-5 hours.
5. Spoon lamb tagine over the hot couscous, sprinkle with the almonds and serve.
Suggested Accompaniments: cooked warm couscous, and ¼ cup toasted almonds or pine nuts
Serves 4-6
Source: Australian Lamb/Meat and Livestock Australia
