Australian Lamb Leg Tagine With Warm Couscous
- 1 1/2-2 lb boneless australian lamb leg
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 2 tsbp olive oil
- 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
- 2 large tomatoes, coarsely chopped
- 1 pear, diced
- cooked couscous ,warm
- 1/4 cup pine nuts
- salt and pepper to taste
- 1. Trim and dice lamb into bite-sized pieces. Combine next 4 ingredients and divide in half. IN a heavy-based skillet, add the lamb and half the spices. cook, stirring until browned. Transfer lamb to a plate and drain fat from pan.
- 2 Heat remaining oil an spices in the same pan over medium heat about 30 seconds. Add onion, leak and carrots. Cook until onion is softened. Return meat to the pan with the stock, raisins, and tomatoes and stir well. Cover, reduce heat to low, simmer for 1 hour.
- 3.Add pair and simmmer, uncovered, for 20- 30 minutes or until lamb is tender and sauce is thick. Spoon tagine over the warm couscous, sprinkle with pine nuts. Serve
ground cumin, ground cinnamon, ground ginger, ground coriander, olive oil, onion, only, carrots, chicken, raisins, tomatoes, pear, couscous, pine nuts, salt
Taken from www.epicurious.com/recipes/member/views/australian-lamb-leg-tagine-with-warm-couscous-50057613 (may not work)