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40 • min
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Not too hard!

Fragrant Lamb and Date Tagine

5/5 (1)


  • tick500g lamb rump, diced (we love Pure South)
  • tick1 Tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 onion, finely chopped
  • tick300g kumara, cut into small chunks
  • tick1 red capsicum, deseeded and sliced
  • tick1 tsp ground coriander (we love Mrs. Rogers)
  • tick1 tsp ground cinnamon (we love Mrs. Rogers)
  • tick2 tsp Moroccan Ras El Hanout (we love Mrs. Rogers)
  • tick1 ½ cups boiling water
  • tick1 Tbsp Chantal Organics Tomato Paste
  • tick8-10 Fresh Life Medjool Dates, cut in half and pit removed (we love Fresh Life)
  • tick2 tsp fresh coriander (we love Superb Herb)
  • tick2 Tbsp pomegranate seeds, optional, to garnish
  • tick1 box couscous (we love Diamond Meals)
  • tickA handful Fresh Life slivered almonds, toasted (we love Fresh Life)
  • Equipment
  • tickWe used a Le Creuset Classic Cast Iron Tagine


  • Step 1.

    Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

  • Step 2.

    Add the kumara, capsicum and spices, then mix well. Pour in 1 ½ cup boiling water and the tomato paste, then bring to the boil.

  • Step 3.

    Cover and simmer for 15 minutes until kumara and lamb are tender, add the dates and continue to cook for 10 minutes. Sprinkle with coriander and pomegranate seeds.

  • Step 4.

    Meanwhile, cook the couscous according to the packet instructions.

  • Step 5.

    Serve the tagine with couscous topped with almonds.

Chantal Organics Products used

Extra Virgin Olive Oil
Tomato Paste

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5/5 (1)

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