Moroccan Lamb & Date Tagine


  • 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


  • 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.