Moroccan Lamb & Date Tagine

INGREDIENTS:

• 1 brown onion, finely diced
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 500g lean lamb leg steak, diced in to 3cm pieces
• 1/2 cup dried pitted dates
• 250mL vegetable stock
• 400g tin diced tomatoes
• 4 medium carrots, chopped
• 300g pumpkin, diced
• 300g green beans
• 1 cup wholemeal couscous
• 1/2 cup flaked almonds

METHOD:

• Heat oil in a large saucepan over a medium heat. Add onion and sauté until softened and lightly browned, about 5 minutes. Stir in the crushed garlic, cumin, paprika, ginger and cinnamon for the last minute to cook.
• Add lamb, dates, stock, tomatoes, carrots and pumpkin. Cover and bring to the boil then reduce heat to simmer for about 30 minutes, until pumpkin is soft.
• Meanwhile, cook couscous according to packet instructions and steam the green beans.
• To serve, place couscous in bowls, top with tagine and beans then sprinkle with flaked almonds.