Kangaroo Sausage Tagine

1 tsp each of ground fennel, coriander and cumin
2 tsp olive oil
8 kangaroo sausages, cut into 2 pieces each
2 med carrots, chopped
1 onion, chopped
1 garlic clove, thinly sliced
1 tsp finely grated ginger
¼ cup raisins
½ cup Campbells chicken stock
1 bay leaf
200g can chopped tomatoes
¼ cup coriander leaves
4 Tbs low fat Greek style yoghurt, to serve

1 Combine fennel, coriander and cumin and salt and pepper in a bowl, add 1 tsp oil, and sausages and toss to coat.
2 Heat oil in base of tagine until medium hot, add onion, carrot garlic and ginger and cook for 2-3 minutes or until fragrant, and vegetables are softened.
3 Add sausages and any remaining spice mixture. Add , raisins, stock, bay leaf and tomatoes and cook for a further 10 minutes or until sausages are cooked through. Add coriander and remove from heat.
4 Serve tagine topped with yoghurt


Number of Servings: 4

Recipe submitted by SparkPeople user EMMABE1.