Moroccan Lamb Tagine

Ingredients

• 500 g lamb stew cubes, by Maillard
• Olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1/2 cup white wine
• 1 orange bell pepper, diced
• 2 cups beef broth
• 3/4 cup raisins
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon sweet smoked paprika
• 1 1/2 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 cup chopped almonds + a little to serve
• Fresh coriander
• Salt and pepper from the mill

Preparation

1. In a large saucepan over medium-high heat, add a drizzle of olive oil and brown the lamb on all sides, 8 to 10 minutes in total. Season with salt and pepper generously. Reserve on a plate.
2. Reduce to medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
3. Add the white wine and scrape the bottom to get all the flavours. Cooked for 2 minutes to almost reduce dry.
4. Add bell pepper and cook for 3 to 4 minutes, stirring.
5. Add beef broth, raisins, spices, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer 45 minutes. Remove from heat, add the almonds and stir. Serve on a pearl couscous and garnish with fresh coriander and chopped almonds!