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PREP TIME: 10 mins
COOK TIME: 40 mins

500g Te Mana Lamb Rump, diced
1 tbsp extra virgin olive oil
1 onion, finely chopped
300g kumara, cut into small chunks
1 red capsicum, deseeded and sliced
1 tsp ground coriander
1 tsp ground cinnamon
2 tsp moroccan ras el hanout
1 ½ cups boiling water
1 tbsp tomato paste
8-10 medjool dates, cut in half and pit removed
2 tbsp fresh coriander
2 tbsp pomegranate seeds, optional, to garnish
1 box couscous
A handful slivered almonds, toasted  

This is the perfect warming Moroccan style meal served with couscous. Substantial and satisfying, yet light feel.

  1. Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
  2. Add the kumara, capsicum and spices, then mix well. Pour in 1 ½ cup boiling water and the tomato paste, then bring to the boil.
  3. Cover and simmer for 15 minutes until kumara and lamb are tender, add the dates and continue to cook for 10 minutes. Sprinkle with coriander and pomegranate seeds. 
  4. Meanwhile, cook the couscous according to the packet instructions. 
  5. Serve the tagine with couscous topped with almonds.