SPICED VENISON TAGINE / CHICKPEA & KŪMARA TAGINE - Cuisine Magazine - From New Zealand to the World

Name: SPICED VENISON TAGINE / CHICKPEA & KŪMARA TAGINE - Cuisine Magazine - From New Zealand to the World
Ingredients: 3 tablespoons oil; 2 onions, sliced; 4 cloves garlic, sliced; 1 teaspoon ground cumin; a good pinch saffron; 3cm piece ginger, peeled, grated; 1 teaspoon ground turmeric; 2 cinnamon quills; 2 tablespoons tomato paste; 1-2 tablespoons harissa (depending on how spicy you want it), plus extra to serve; ½ cup dried apricots or prunes, sliced (I used Bridge Hill’s excellent tart apricots); 2 medium kūmara (approx 600g), peeled, cut into 3cm chunks; 2 parsnips, cut into pieces; ½ preserved lemon, sliced; 2 x 400g cans chickpeas, drained; 500g diced venison (ideally a shoulder cut; I used Silver Fern Farms); 500ml chicken stock; 500ml vegetable stock; 1-2 teaspoons honey or maple syrup (optional); freekeh, rice or couscous; chopped coriander leaves; 70g slivered almonds, toasted; Greek-style yoghurt

www.cuisine.co.nz

Spice up your meal with Ginny Grant's Moroccan-inspired Tagine—choose venison or chickpeas, both slow-cooked to perfection. Perfect for a special dinner at home.

View full recipe on www.cuisine.co.nz

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Ingredients

3 tablespoons oil
2 onions, sliced
4 cloves garlic, sliced
1 teaspoon ground cumin
a good pinch saffron
3cm piece ginger, peeled, grated
1 teaspoon ground turmeric
2 cinnamon quills
2 tablespoons tomato paste
1-2 tablespoons harissa (depending on how spicy you want it), plus extra to serve
½ cup dried apricots or prunes, sliced (I used Bridge Hill’s excellent tart apricots)
2 medium kūmara (approx 600g), peeled, cut into 3cm chunks
2 parsnips, cut into pieces
½ preserved lemon, sliced
2 x 400g cans chickpeas, drained
500g diced venison (ideally a shoulder cut; I used Silver Fern Farms)
500ml chicken stock
500ml vegetable stock
1-2 teaspoons honey or maple syrup (optional)
freekeh, rice or couscous
chopped coriander leaves
70g slivered almonds, toasted
Greek-style yoghurt