Saltbush Lamb & Chickpea Tagine - Grains & Legumes Nutrition Council

Ingredients

• 1 boned-out lamb shoulder diced
• 500 ml chicken stock
• 100 g dried kabuli chickpeas, soaked overnight
• 300 g mograbiah (large couscous, or just use normal couscous)
• 6 to 9 waxy spuds
• 1 lemon, juiced
• 120 ml extra virgin olive oil
• 2 brown onions chopped
• 2 cloves garlic, chopped
• 2 cinnamon sticks
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• Pinch saffron threads
• 1 preserved lemon, pith and flesh removed sliced finely
• 2 bay leaves
• 1 tbsp sea salt and coarsely cracked black pepper to taste
• ½ cup coriander leaves and stems, roughly chopped
• ⅓ cup parsley leaves, roughly chopped
• 100 g toasted almond, chopped
• 4 to 6 red small chillies with seeds
• 2 grilled red capsicums in oil
• 1 clove garlic
• 2 tsp coriander seeds roasted
• 1 tsp cumin seeds
• A dribble of olive oil
• ½ tsp salt