Recipe & Pairing | Sarah Pound's (Wholesome by Sarah) easy weeknight lamb, zucchini and date tagine

Delicious, healthy meals on the table with minimum fuss - that’s exactly what Sarah Pound’s (Wholesome by Sarah) new cookbook "Family Food" delivers, focusing on easy weeknight dinners that tick all the boxes. That gets a huge thumbs up from us.

From flavourful, meal-worthy salads to speedy pastas and balanced bowls, this is the food Sarah is best known and loved for; including this delectable lamb, zucchini and date tagine. And what to pair? We’ve got just the wine in mind.

Pairing tip: "A dish that’s earthy, deep, a little bit spicy? Sounds like a job for pinot noir - just enough tannin to spar with the lamb without ripping it apart, plus a clean line of acid that makes it the ultimate palate refresher. And whether you like your pinot full fruited and fresh, or earthy and funky, you’re going to find plenty to love with the flavour combos on offer here too. Go ahead and live deliciously. ” - Nick

Pair this with...

Sarah Pound's (Wholesome by Sarah) easy weeknight lamb, zucchini and date tagine

"I love the interesting, earthy and deep flavours a tagine has to offer – and this is one I came up with about 10 years ago. It’s a different way to how I usually cook, and the flavours aren’t those that I naturally lean towards, but I find I come back to this recipe time and time again because of the incredible taste and combo of ingredients." - Sarah Pound

PREP TIME 25 minutes
COOK TIME 3 hours 15 minutes
SERVES 6

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 1 kg diced lamb leg or shoulder

• 2 onions, diced

• 3 celery stalks, finely chopped

• 4 garlic cloves, chopped

• 3 cm piece of ginger, peeled and finely chopped

• 1/2 bunch of coriander, stems and leaves separated and finely chopped

• 2 cinnamon sticks

• 6 cardamom pods, bruised

• 1 teaspoon ground turmeric

• 1 tablespoon sweet paprika

• 500 ml (2 cups) chicken stock

• 6 pitted medjool dates

• 6 soft dried apricots

• zest and juice of 1 orange

• 2 tablespoons honey

• salt flakes and freshly ground black pepper

• 1 large zucchini, cut into thin half moons
  

TO SERVE

• toasted almonds

• Speedy Couscous with Chickpeas, Pomegranate & Mint (recipe available in the book)
  

RECIPE

Start on the lamb. Heat 2 tablespoons olive oil in a large, heavy-based saucepan over medium–high heat. Add the lamb in batches and sear on all sides. Remove and set aside.

Reduce the heat to medium. Add the remaining olive oil and the onion, celery, garlic, ginger and chopped coriander stems to the same pan and cook, stirring often, for 5–6 minutes until the vegetables are softened. Stir in the cinnamon sticks, cardamom pods, turmeric and paprika and cook for 1–2 minutes until fragrant.

Return the lamb to the pan. Stir well to coat in the spice mixture. Add the chicken stock, dates, dried apricots, orange zest and juice and honey, then season with salt and pepper.

Bring to the boil, then reduce the heat to low.

Cover with the lid and simmer gently, stirring occasionally to prevent sticking, for 21/2 hours.

Stir the zucchini into the tagine. Cook, uncovered, for a further 30 minutes, allowing the sauce to reduce and thicken and the zucchini to become tender. Sprinkle with the chopped coriander leaves and toasted almonds. This is delicious served with the couscous.

Tip: You can also bake this tagine. Simply preheat the oven to 140°C (fan-forced) and, using a large flameproof casserole dish, follow the first three steps, adding the zucchini with the Lamb. Cover and transfer the tagine to the oven to slow cook for 3 hours.

Images and text from "Family Food: Fuss-free family meals to make weeknights a breeze" by Sarah Pound, available now.