Spiced Vegetable Tagine With Cinnamon Honey Lamb |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A moroccan inspired meal from an old magazine. Ingredients:
3 tablespoons ground cinnamon |
2 tablespoons honey |
1/2 lemon, juice of |
4 lamb fillets, backstraps |
salt & fresh ground pepper |
1 tablespoon olive oil |
1 bunch spring onion, halved and trimmed |
1 kumara, peeled and sliced into chunks |
2 cinnamon sticks |
2 teaspoons ground cinnamon |
2 tablespoons honey |
1 garlic clove, crushed |
1 lemon, juice and zest of |
500 ml vegetable stock |
1 red capsicum, chopped |
4 tomatoes, quartered |
4 zucchini, cut into 4cm chunks |
300 g canned chick-peas, drained and rinsed well |
couscous, to serve |
Directions:
1. For Lamb:.
2. Combine cinnamon, honey and lemon juice in a bowl.
3. Place lamb in ceramic dish and add cinnamon marinade.
4. Season with salt and pepper and place in fridge to marinate for 30 minutes.
5. Preheat oven to 200 degrees Celsius
6. Remove lamb from fridge and transfer to baking tray.
7. Cook lamb in oven for 10 minutes for rare or up to 30 minutes for well done. Remove from oven to rest.
8. For Tagine:.
9. Heat olive oil in heavy based saucepan.
10. Add spring onions and kumera and cook for 5 minutes.
11. Add cinnamon sticks, honey, garlic, lemon rind, lemon juice, vegetable stock and capsicum. Cover and bring to boil.
12. Reduce heat and simmer 15 minutes.
13. Add tomato, zucchini and chickpeas and cook for 15 more minutes until vegetables are tender.
14. To Serve:.
15. Slice lamb and serve with couscous, tagine and chopped preserved lemons and chopped chives.
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