Lamb tagine
<p>This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>Lamb marinade</em></p>
<ul>
<li>1 large purple onion, chopped</li>
<li>5 cloves garlic, crushed</li>
<li>1 whole bunch coriander, roots removed, rinsed</li>
<li>1 tablespoon ground cumin</li>
<li>2 teaspoons ground coriander</li>
<li>1 teaspoon ground ginger</li>
<li>1 teaspoon sweet paprika</li>
</ul>
<p><em>Tagine</em></p>
<ul>
<li>1.5kg diced leg or shoulder lamb pieces</li>
<li>2 tablespoons cooking oil</li>
<li>2 tablespoons tomato paste</li>
<li>1 can tomatoes</li>
<li>600ml water</li>
<li>1 cinnamon quill</li>
<li>8 dates, seeds removed</li>
<li>½ cup pitted green olives</li>
<li>pinch of saffron</li>
<li>2 cups couscous</li>
<li>30g butter</li>
<li>1 teaspoon salt</li>
</ul>
<p><em>Macadamia gremolata</em></p>
<ul>
<li>¼ cup chopped preserved lemon</li>
<li>1 cup macadamias, finely chopped and roasted</li>
<li>¼ cup loosely packed mint leaves</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste.<br /> <br />2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.<br /> <br />3. To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes.<br /> <br />4. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes.<br /> <br />5. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork.<br /> <br />6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.</p>
<p><em>Recipe courtesy of <a href="http://www.australian-macadamias.org/consumer/" target="_blank"><strong><span style="text-decoration: underline;">Australian Macadamias</span></strong></a>. </em></p>
