Serves 4
Ingredients:
- 20 g/1 tablespoon butter
- 800 g-1 kg/1¼-2 lbs. lamb, diced
- 6 small shallots, peeled and halved
- 4 fresh plums, peeled, stoned/ pitted and quartered
- 1 small cooking apple, peeled, cored and diced
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon ground cinnamon
- 2 teaspoons dark brown sugar
- 200ml/2/3 cup Brown Chicken Stock or a chicken stock cube dissolved in 200 ml/2/3 cup boiling water
- Couscous, to serve
- Freshly chopped flat-leaf parsley, to garnish
- Salt and black pepper, to season
Method:
- Preheat the oven to 160° C (325° F) Gas 3.
- Set a large lidded heatproof casserole dish on the stovetop over a medium heat. Add the butter, lamb and the shallots to the casserole and fry for 6-8 minutes until the lamb is browned, stirring often. Add the plums, apple, sage, cinnamon, sugar and stock.
- Bring to the boil then reduce the heat and simmer for 5-10 minutes. Place the lid on the casserole and transfer it to the preheated oven. Cook for 2 hours, until the meat is tender and the sauce rich and sticky.
- Meanwhile, prepare enough couscous for 4 servings according to the instructions on the packet.
- Remove the tagine from the oven, taste and adjust the seasoning with salt and pepper.
- Serve hot, spooned over a bed of couscous and sprinkled with chopped parsley.
This recipe is an extract from Cluck, Oink, Baa, Moo by Miranda Ballard, published by Ryland Peters & Small ($39.99 NZD RRP, $39.99 AUD RRP) Photography by Steve Painter, distributed by www.bookreps.co.nz