LAMB & PEAR TAGINE

INGREDIENTS

• 1 tablespoons extra virgin olive oil

• 500g lamb shoulder, fat removed and diced

• 1 teaspoon ground cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ground coriander

• 1 tablespoon no added salt tomato paste

• 1 cup salt reduced beef stock

• 1/2 eggplant, finely chopped

• 2 pears, peeled, cored and cut into chunks

• 1/2 cup Aussie Sprouts Crunchy Combo

To serve:

• 1 cup wholemeal couscous

• 1/4 cup natural yoghurt

• 1/4 cup mint leaves

INSTRUCTIONS

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1. Heat oil in a large, heavy based saucepan over medium heat

2. Add lamb and brown (do this in batches, if necessary)

3. Add cumin, cinnamon, coriander and cook, stirring for 1 minute

4. Add tomato paste, stock, eggplant, pears, crunchy combo and 2 cups water

5. Cover and simmer gently for 1 ½ hours or until lamb is very tender and breaks up easily (add more water if it gets too dry)

6. To make couscous, place in a bowl and cover with 1 cup of boiling water

7. Cover tightly and leave for 3 minutes, then fluff with a fork

8. To serve, divide couscous between serving plates, then spoon over tagine and top with yoghurt and mint

9. This dish can be blended for a baby or mashed for an older baby