Ingredients
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1 red capsicum, diced
• 1/2 butternut pumpkin or sweet potato, cut into chunks
• 400g can diced tomatoes
• 400g can chickpeas, drained
• 2 cups water
• 1/2 cup halved dates or pitted prunes
• 2 teaspoons sea salt
• grated rind 1 lemon
• 1/2 cup coriander leaves
• flatbread, for serving or cous cous, or both
Method
Step 1: Coat lamb in spices.
Step 2: Heat oil in a tagine or large pot and brown meat on all sides.
Step 3: Stir in onion, garlic and capsicum and cook for 1 minute.
Step 4: Stir in pumpkin, tomatoes, chickpeas, water, dates and salt. Bring to the boil,reduce heat and simmer covered for 1 1/2 hours until tender.
Step 5: Remove lid and simmer a further 10 minutes until slightly thickened.
Step 6: Grate lemon rind over the top, garnish with coriander and serve with flatbread, cous cous or both.
Enjoy!
