Lamb and Date Tagine
with Spiced
Yoghurt Dressing
What you need
- 200g Pauls All Natural 99.8% Fat Free Yoghurt
- 6 garlic cloves
- 2 cinnamon sticks
- 2 star anise
- 4 bay leaves
- 3 tbsp ground cumin
- 1 tbsp ground cloves
- 1 tbsp ground paprika
- Salt and pepper
- Lemon juice
- 600g diced lamb leg or shoulder
- 1 red capsicum roasted and peeled
- 2 red chillies
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 bunch coriander
- 2 cups couscous
How To Make It
- Combine 100g of yoghurt, 4 cloves garlic, ground cumin, cloves, paprika, juice of 1 lemon, cinnamon, star anise, bay leaves and the finely chopped stems of the coriander. Mix the diced lamb through and marinate for 3 hrs in the refrigerator. Transfer the lamb to a tagine or any lidded ceramic casserole dish, and braise in a 180°C oven for 1 & 1/2 hrs.
- Prepare the couscous by soaking equal amounts of couscous and cold water in a bowl with a large pinch of salt and stand for 30 mins. Fluff the grains with a fork before serving. To make the spiced yoghurt dressing, toast the caraway, cumin and coriander seeds in a dry pan until fragrant. Combine these in a blender with the roasted capsicum, two garlic cloves, chillies, juice of half a lemon and 100g of yoghurt. Add salt and pepper to taste and chill.
- To serve, spoon the couscous around the lamb in the tagine and allow it to soak up the juices. Garnish with chopped coriander leaves, lemon wedges and the spiced yoghurt dressing.
