Ingredients
Tagine
- 800 g boneless lamb leg, cubed 3-4cm pieces
- 3 tsp ground cumin
- 3 tsp Ground Coriander
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp fresh oregano, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1/2-1 tsp cayenne pepper
- 2 tsp ground allspice
- 1-2 onions, quartered
- 3 cloves garlic
- 3 tbsp olive oil
- 200-300 g roughly chopped carrots
- 2-3 cm Fresh Turmeric
- 250 g fresh tomatoes
- 400 g chicken or vegetable stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 400 g Chickpeas drained
- 2 tbsp lemon juice
- 100 g pitted prunes and dates
- 4-6 sprigs coriander leaves, to serve
Cous Cous
- 1.5 cups cous cous
- 1 tbsp olive oil
- 2 tsp lemon zest (grated)
- 3 tbsp chopped flat leaf parsley
- 40 g toasted flaked almonds
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Combine the dry spices and herbs into a bowl, add the meat and mix to coat.
Peel and quarter the onion and peel the garlic. Roughly chop the carrot. Add onion, garlic, carrot and fresh tumeric* to mixing bowl and chop for 2 seconds* on speed 5. Add olive oil and sauté 100° / 4 mins / speed 2.
Add all ingredients except the prunes and dates and cook 100° / 1 hr /
"Counter-clockwise operation" / speed 1.
Add prunes and dates, insert simmering basket instead of measuring cup and cook 100° / 15 mins /"Counter-clockwise operation" / speed 1. add salt and pepper to taste.Pour into Thermoserver until ready to serve.
Place cous cous in a heatproof bowl. Pour over 1 ½ cups of boiling water and oil and stir. Cover with glad wrap and stand for 5 minues. Fluff with a fork to remove ay lumps and stir though remaining ingredients.
Recipe adapted from Sue Storys Lamb Tagine, featured in Annabel Langbeins, Great Food for Busy Lives
Tip
*if you don't have fresh tumeric, add 1 tsp ground tumeric to dry spices in step 1.
*for a smoother consistency, chop 3-4 seconds
*you can substitute apricots for the pitted prunes and dates
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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