Adam Liaw’s lamb sausage tagine

• 2 tbsp extra virgin olive oil

• 1kg lamb, garlic and oregano sausages

• 1 brown onion, diced

• 3 garlic cloves, roughly chopped

• 1cm ginger, peeled and finely chopped

• 2 tbsp tomato paste

• 2 tbsp ras-el-hanout (Moroccan seasoning)

• 1 cinnamon stick

• 2 tbsp plain flour

• 500ml chicken stock

• ½ butternut pumpkin, peeled and cut into 2cm cubes

• 400g can chickpeas, drained and rinsed

• ½ cup roughly chopped dried apricots

• salt and pepper, to season

• ¼ cup roughly chopped flat-leaf parsley

• ¼ cup roughly chopped almonds

• lemon wedges, to serve

Method

1. Step 1

   Heat a large casserole or tagine over medium heat and add the olive oil. Fry the sausages until browned, then remove from the pan. Add the onion, garlic and ginger and fry for a few minutes, then add the tomato paste, rasel-hanout, cinnamon and flour. Cook for a further 5 minutes, moistening with a little chicken stock if needed.

2. Step 2

   Add the remaining chicken stock and combine, then add the pumpkin, chickpeas and apricots. Return the sausages to the pan, cover and cook for 30 minutes until the pumpkin is soft.

3. Step 3

   Season with salt and pepper, then scatter with the parsley and almonds. Serve with wedges of lemon.

Adam’s tip: In Australia, we love to serve tagines with couscous. In Morocco
they are considered separate dishes, and tagines are usually served with breads.

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