Ingredients
spice mix
- 2 onions, quartered
- 20 g Olive Oil or Butter
- 2 teaspoons tumeric
- 1 teaspoon ras al hanout
- 1/2 teaspoon black pepper ground
tagine
- 1000 g Lamb, cut into 1-2cm chunks
- 1 pinch saffron
- 380 g water
- 1 MC of chopped dates
- 2 tablespoons honey or golden syrup
- 2 tablespoons lemon juice
to serve
- 2 cups of instant cous cous, cooked
- 1/2 preserved lemon, sliced
- chopped parsley
- 8 whole dates
- 3 tablespoons slivered almonds, toasted
- 2 tablespoons chopped pistachios, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop the onions on speed 5 for 5 seconds.
Scrape down the sides and add oil and remaining spice mix ingredients.
Fry spice mix on speed 1 at varoma temperature for 5 mins.
Add the lamb, water, saffron and dates to the spice mix.
Cook at 100 degrees on speed 1 for 40 minutes
"Counter-clockwise operation" .Add honey and lemon.
Cook at 100 degrees on speed 1 for 20 minutes
"Counter-clockwise operation" .Prepare the cous cous by adding 2 cups of boiling stock, 2 tbsp butter and juice of one lemon. Add to thermoserver or bowl and cover.
Leave until the cous cous has absorbed the stock and mix with a fork to fluff and separate it.
To serve, pour the tagine into the thermoserver or bowl and sprinkle with preserved lemon, parsley, dates, almonds and/or pistachios.
spice mix
Tagine
To serve
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great flavours! Long cooking time means its not great for a work night but perfect for the weekend.
Super easy and yummy!