Live Better
 
 

Lamb tagine with Moroccan-style gremolata recipe

Slow cooked lamb, served up with saffron-flavoured couscous and a zesty gremolata of macadamias, lemon and mint.

Lamb tagine with Moroccan-style gremolata and saffron couscous. Image: Australian Macadamias

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Tagine
  • Macadamia gremolata
  • Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 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.

  • 2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.

  • 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.

     

  • 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.

  • 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.

  • 6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.

  • Recommended Reading

    What actually are truffles, and how do you use them?

    All the dirt on the fanciest fungus around.

    Read more

    Oats and barley berry crumble recipe

    This easy crumble is the perfect winter comfort.

    Read more

    Baked fish with thyme and fennel seed crust recipe

    A delicious fish recipe from the CSIRO Low Carb Diet.

    Read more

    Easy ways to make winter comfort food healthier

    Dietitian Simone Austin shares some simple tips.

    Read more

    Roasted cauliflower and macadamia salad recipe

    The salty crunch of nuts makes this salad a real delight.

    Read more

    Asparagus and feta frittata recipe

    Thyme and feta bring a delicious flavour to this dish.

    Read more