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Lamb marinade
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Tagine
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Macadamia gremolata
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Lamb tagine with Moroccan-style gremolata recipe
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Serves: 6
Ingredients
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What to do
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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.
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Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.
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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.
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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.
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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.
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To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.
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