Lamb Tagine
If you’re anything like me and aren’t really a fan of fruit in savoury dishes, then this one is for you!
Ingredients
Lamb Marinade
- 3 tbsp olive oil
- 500 g cubed lamb
- 2 tsp paprika
- 1 tsp salt
- 1 ground cinnamon
- 1 tsp garlic powder
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp ground ginger
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ tsp cayenne
- pinch of saffron
Other Ingredients
- 5 carrots
- 1 onion
- 3 garlic cloves
- thumb sized piece of ginger
- zest of 1 x lemon
- 1 tbsp tomato purée
- 1 tbsp honey
- 700 ml lamb stock
- fresh coriander optional garnish
- 350 g giant cous cous pearl cous cous
Instructions
- Marinate cubed lamb in oil & spices and leave either in fridge overnight or minimum at room temperate for 1 hour
- Sear the marinated lamb in a pan with oil then remove from dish
- To the pan, add the carrots, onion, garlic, ginger, lemon zest and cook until softened (add more oil if you need to)
- Add tomato purée and fry for 2 mins before adding honey followed by bone broth/stock
- Add seared lamb back into dish and simmer on low with lid on for approx 2 hours
- Take the lid off and increase to medium heat to reach desired consistency
- Cook giant cous cous in vegetable stock (crumble in stock cube to boiling water) and drain when ready
- Season to taste, top with fresh coriander then serve on top of cous cous
Nutrition
Calories: 358kcalCarbohydrates: 19gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 1003mgPotassium: 753mgFiber: 4gSugar: 10gVitamin A: 13486IUVitamin C: 8mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!
