LAMB & PEAR TAGINE
INGREDIENTS
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1 tablespoons extra virgin olive oil
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500g lamb shoulder, fat removed and diced
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1 teaspoon ground cumin
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1/2 teaspoon cinnamon
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1/2 teaspoon ground coriander
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1 tablespoon no added salt tomato paste
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1 cup salt reduced beef stock
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1/2 eggplant, finely chopped
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2 pears, peeled, cored and cut into chunks
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1/2 cup Aussie Sprouts Crunchy Combo
To serve:
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1 cup wholemeal couscous
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1/4 cup natural yoghurt
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1/4 cup mint leaves
INSTRUCTIONS
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Heat oil in a large, heavy based saucepan over medium heat
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Add lamb and brown (do this in batches, if necessary)
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Add cumin, cinnamon, coriander and cook, stirring for 1 minute
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Add tomato paste, stock, eggplant, pears, crunchy combo and 2 cups water
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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)
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To make couscous, place in a bowl and cover with 1 cup of boiling water
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Cover tightly and leave for 3 minutes, then fluff with a fork
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To serve, divide couscous between serving plates, then spoon over tagine and top with yoghurt and mint
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This dish can be blended for a baby or mashed for an older baby