Name: Saffron Lamb, Yoghurt and Date Tagine
Prep time: 30 min
Cook time: 1 h 20 min
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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Combine 1/2 cup yoghurt with spices and garlic in a shallow container, stir through lamb until coated. Cover and refrigerate for at least 30-minutes.
Heat the oil in a large non-stick saucepan and gently cook 3/4 of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned. Add the stock and chickpeas, bring to the boil, cover and simmer for 1 hour or until the lamb is tender. Remove lid and simmer for a further 4-5 minutes or until the sauce is reduced and sticky.
To serve, spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yoghurt and coriander. Dip the cut side of each date in sesame seeds and arrange over the tagine. Serve accompanied with carrots and couscous.

Combine 1/2 cup yoghurt with spices and garlic in a shallow container, stir through lamb until coated. Cover and refrigerate for at least 30-minutes.
Heat the oil in a large non-stick saucepan and gently cook 3/4 of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned. Add the stock and chickpeas, bring to the boil, cover and simmer for 1 hour or until the lamb is tender. Remove lid and simmer for a further 4-5 minutes or until the sauce is reduced and sticky.
To serve, spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yoghurt and coriander. Dip the cut side of each date in sesame seeds and arrange over the tagine. Serve accompanied with carrots and couscous.

Combine 1/2 cup yoghurt with spices and garlic in a shallow container, stir through lamb until coated. Cover and refrigerate for at least 30-minutes.
Heat the oil in a large non-stick saucepan and gently cook 3/4 of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned. Add the stock and chickpeas, bring to the boil, cover and simmer for 1 hour or until the lamb is tender. Remove lid and simmer for a further 4-5 minutes or until the sauce is reduced and sticky.
To serve, spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yoghurt and coriander. Dip the cut side of each date in sesame seeds and arrange over the tagine. Serve accompanied with carrots and couscous.