Lamb tagine

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  ½ cup or 30g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Red peppers

  Hot chili, raw

  100g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Dates

  Medjool

  25g

• Lemon zest

  2 tsp or 4g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  800g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Water

  Plain, clean water

  1 cup or 237g

• Tomatoes

  Crushed, canned

  400g

• Couscous

  Cooked

  ¾ cup, dry, yields or 396g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  100g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Blend onion, garlic, parsley, coriander, chilli, cinnamon, dates and lemon zest in a food processor until smooth. Set aside.
3. Heat a large heavy-based saucepan over high heat. Coat lamb with oil and cook, in small batches, for 5 minutes, or until browned. Return all lamb pieces to pan, add paste and stir to coat. Cook for 3–5 minutes, until aromatic. Add water and tomatoes and mix well. Bring to a boil, then reduce heat and simmer, covered, for 1½ hours, stirring occasionally. Season lightly.
4. Meanwhile, place couscous in a bowl and pour over boiling water and olive oil. Cover with plastic wrap and allow to sit for 5 minutes, or until water is absorbed. Fluff up with a fork.
5. Serve tagine with couscous, a dollop of yoghurt and lots of steamed vegetables.