Lamb and date tagine for $10

1. Preheat oven to slow, 150°C .
   
   
2. Heat oil in a large flameproof casserole dish (with lid) on high. Fry lamb 4-5 minutes, turning, until browned all over. Transfer to a plate.
   
   
3. Reduce heat to medium. Add onion to same dish and cook, stirring, 6-8 minutes, until tender and lightly golden. Add spices and cook, stirring, 2-3 minutes, until fragrant.
   
   
4. Return meat to dish with stock, dates, zest and juice. Season to taste. Cover and transfer to oven. Bake 1½ hours, until lamb is tender.
   
   
5. Serve tagine sprinkled with green onions and accompany with couscous (see tip).

• Prepare couscous following packet instructions – combine 1 cup couscous and 1 cup just-boiled water in a heatproof bowl. If liked, add ¼ cup currants, 1 teaspoon each ground coriander and cumin and a knob of butter. Season to taste. Fluff with a fork.