Back to the tagine again this week

Moroccan Lamb Tagine on couscous

from Masterchef Australia

Ingredients

1. 2 tablespoons vegetable oil
2. 1 kg lamb (shoulder, leg), cut into 2cm cubes
3. 1 onion, chopped
4. 2 cloves garlic, chopped
5. 1 teaspoon ground coriander
6. 1 teaspoon ground cumin
7. 1 teaspoon ground tumeric
8. 1/4 teaspoon ground ginger
9. 1/4 teaspoon cayenne pepper
10. 1 teaspoon ground cinnamon
11. Zest and juice of 1 orange
12. 1 cup chicken stock
13. 1 tablespoon almond meal
14. 1/2 cup roasted blanched almonds, coarsely chopped
15. 100g pitted dates
16. Salt and pepper
17. Cous cous and plain yoghurt to serve
18. 2 tablespoons chopped fresh coriander

Directions

1. Heat oil in a frying pan over medium high heat and brown lamb in batches. Remove and put into the pressure cooker.
2. Add onion and garlic to the same pan and cook 2-3 minutes or until softened. Stir in dried spices and cook a further 1 minute or until fragrant. Add orange zest, juice and stock and stir to release the flavours and sediment from the pan. Pour mixture over lamb and scatter over almond meal and almonds.
3. Cook in pressure cook for ½ hour on low heat. Release steam valve and remove lid. Add dates and cook a further 15 minutes with a lid until sauce has thickened. Season with salt and pepper.
4. Serve on a bed of cous cous with a dollop of yoghurt and topped with fresh coriander.