Name: Lamb and prune tagine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 500 gram lamb forequarter chops, meat chopped; 3 1/2 teaspoon moroccan spice mix; 2 large potatoes, chopped; 1 large carrot, finely chopped; 300 gram frozen vegetable mix; 1/2 cup pitted prunes; 1 cup couscous; lemon wedges, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 clove garlic, crushed

500 gram lamb forequarter chops, meat chopped

3 1/2 teaspoon moroccan spice mix

2 large potatoes, chopped

1 large carrot, finely chopped

300 gram frozen vegetable mix

1/2 cup pitted prunes

1 cup couscous

lemon wedges, to serve

Method

1.Heat half the oil in a large frying pan over moderately high heat. Add onion; cook and stir for 3 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add lamb; cook and stir for 2 minutes or until seared. Add spice mix.

2.Stir in potato, carrot and 1 cup boiling water. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until lamb is cooked. Stir in vegetable mix and prunes; cook, covered, for 5 minutes or until heated.

3.Meanwhile, place couscous in a medium heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add remaining oil; toss to combine.

4.Serve tagine with couscous and lemon wedges.