Saffron Lamb, Yoghurt and Date Tagine
Ingredients
- 1 1/2 cups reduced fat natural yoghurt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- Pinch saffron threads (optional)
- 2 cloves garlic, crushed
- 400g lean lamb leg, cut into 3 cm pieces
- 1 teaspoon vegetable oil
- 2 red onions, cut into fine wedges
- 400ml reduced salt chicken stock
- 400g can no added salt chickpeas, drained and rinsed
- 2 tablespoons coriander leaves, for garnish
- 80g fresh dates, cut in half lengthways
- 2 teaspoons toasted sesame seeds
- 2 bunches steamed baby carrots, tossed in chopped coriander, for serving
- 125g couscous, prepared for serving