Creating the recipe as part of the Lamb Legends series in which iconic chefs are invited to cook a delicious meal to celebrate a deserving local legend, Amina Elshafei chose 2020 Principal of the Year, Kerrie Nelson, who is the National Director and Principal of Giant Steps, a leading educational centre for children with autism. Kerrie has spent the last 15 years working to improve Australia’s understanding of autism and its complex nature, and helping thousands of children reach their full potential, while providing their families support and guidance.
Elshafei created the recipe to celebrate Kerrie by focusing on a classic Australian protein.
“This recipe is based on a loved celebratory dish in Morocco called mrouzia. The dish is traditionally made with lamb and is accentuated with saffron and a dried fruit (usually prunes or dates or even a mix). As Kerrie had recently been awarded principal of the year, for her inspiring work at Giant Steps, I thought that this dish would be a perfect way to celebrate Kerrie’s incredible achievement with fabulously delicious Australian lamb,” Elshafei explains.
“When creating a recipe, I always consider a few things including seasonal produce, the purpose of what I’m creating, the ease of the recipe, cultural influences and the audience for who I’m creating the recipe for. Undoubtedly recipe creation can be tricky but it’s very rewarding when you receive great feedback from those who try my recipes out!”
Give it a try below.
DATE AND APRICOT LAMB TAGINE
SERVES: 4
PREP TIME: 20 mins
COOKING TIME: 2hrs
INGREDIENTS
- 1kg boneless lamb shoulder, excess fat trimmed and cut into 5cm cubes
- 1tsp ground ginger
- ½ tsp salt
- 3tbs olive oil
- 2 medium brown onions
- 20 strands of saffron
- 2 cinnamon sticks
- 1 ½ cups vegetable stock
- Salt and ground black pepper
- ½ cup toasted whole blanched almonds
- Water
- 3/4 cup dried apricots
- 3/4 pitted dates
- 3/4 cup water
- 2tbs honey
- 1/2 tsp Moroccan spice mix (also known as ras el hanout)
- 1/2 tsp ground cinnamon
- 1 ½ cups dried couscous
- 2 ¼ cups vegetable stock
- ½ tsp salt
- 3tbs salted butter
- 2tbs finely chopped coriander leaves and stems
- 2tbs finely chopped parsley leaves
- 2 tsp Moroccan spice mix (also known as ras el hanout)
METHOD
TIPS
- Deboned lamb shanks or lamb leg would also work in place of shoulder.
- Dates can be replaced with dried raisins or sultanas.
- This dish can be made in a shallow heavy based saucepan with a well fitted lid.
Get inspired and watch Amina and Kerrie’s video at www.australianlamb.com.au/lamblegends.
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