Name: Lamb and apricot tagine with citrus couscous
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1 2/3 cup (250g) dried apricots; 3/4 cup (180ml) orange juice; 1/2 cup (125ml) boiling water; 2 tablespoon olive oil; 900 gram lamb steaks, chopped coarsely; 2 medium_piece red capsicums (400g), chopped coarsely; 1 large_piece brown onion (200g), chopped coarsely; 2 medium_piece kumara (800g), chopped coarsely; 3 clove garlic, crushed; 1 teaspoon ground cinnamon; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 cup (250ml) dry red wine; 1 litre (4 cups) chicken stock; 2 tablespoon honey; 1 cup loosely packed fresh coriander leaves; 3/4 cup (200g) low-fat yogurt; 1 litre (4 cups) water; 4 cup (800g) couscous; 1 tablespoon finely grated orange rind; 2 teaspoon finely grated lemon rind; 2 teaspoon finely grated lime rind

Lamb and apricot tagine with citrus couscous

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

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Serves 8

Cook

1H 30M

Ingredients

1 2/3 cup (250g) dried apricots

3/4 cup (180ml) orange juice

1/2 cup (125ml) boiling water

2 tablespoon olive oil

900 gram lamb steaks, chopped coarsely

2 medium_piece red capsicums (400g), chopped coarsely

1 large_piece brown onion (200g), chopped coarsely

2 medium_piece kumara (800g), chopped coarsely

3 clove garlic, crushed

1 teaspoon ground cinnamon

2 teaspoon ground cumin

2 teaspoon ground coriander

1 cup (250ml) dry red wine

1 litre (4 cups) chicken stock

2 tablespoon honey

1 cup loosely packed fresh coriander leaves

3/4 cup (200g) low-fat yogurt

1 litre (4 cups) water

4 cup (800g) couscous

1 tablespoon finely grated orange rind

2 teaspoon finely grated lemon rind

2 teaspoon finely grated lime rind

Method

1.Combine apricots, juice and the water in small heatproof bowl. Cover; stand 45 minutes.

2.Meanwhile, heat half of the oil in large saucepan; cook lamb, in batches, until browned all over.

3.Heat remaining oil in same pan; cook capsicum, onion, kumara, garlic and ground spices, stirring, until onion softens and mixture is fragrant. Add wine; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid reduces by half.

4.Return lamb to pan with undrained apricots, stock and honey; bring to a boil. Reduce heat; simmer, covered, about 50 minutes or until lamb is tender. Remove from heat; stir in fresh coriander.

5.Meanwhile, for the citrus couscous, bring the water to a boil in medium saucepan; stir in couscous and rinds. Remove from heat; stand, covered, about 5 minutes or until liquid is absorbed, fluffing with fork occasionally to separate grains.

6.Serve lamb and apricot tagine on citrus couscous; drizzle with yogurt. citrus couscous

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