• 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


  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

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