Lamb Tagine
If you have roughly 1 hour and 30 minutes to spend in the kitchen, Lamb Tagine might be a super dairy free recipe to try. This recipe serves 6 and costs 86 cents per serving. One serving contains 87 calories, 4g of protein, and 1g of fat. A mixture of dates, lamb shoulder, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. 16 people have tried and liked this recipe. It works well as a side dish. It is brought to you by I Adore Food. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: Lamb Tagine, Lamb Tagine, and Lamb Tagine.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
3 of flaked almonds
600 of lamb or beef stock
2 of argan oil
1 of cayenne
2 of cinnamon
3 of cooked couscous
2 of dates, cut in half
4 of dried apricots, cut in half
2 of dried raisins
2 of fresh coriander, coarsely chopped
2 of fresh parsley, coarsely chopped
3 cloves of garlic, crushed
2 of ground pepper
1 of honey
2 1/2 of shoulder of lamb, trimmed and cut into 5cm/2in chunks
2 of olive oil
2 large onions, grated
1 of saffron stamens, soaked in cold water
570 of tomato juice
2 cans of 400g of chopped tomatoes
1 of turmeric
Equipment:
oven
bowl
casserole dish
frying pan
tajine pot
Cooking instruction summary:
Preheat the oven to 150C/300F.Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with pint of tomato juice and add these juices to the pan.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2 hours or until the meat is meltingly tender.Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve with cooked couscous.
Step by step:
1. Preheat the oven to 150C/300F.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
3. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
4. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
5. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured.
6. Add the crushed garlic for the final 3 minutes.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with pint of tomato juice and add these juices to the pan.
7. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2 hours or until the meat is meltingly tender.
8. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs.
9. Serve with cooked couscous.
Nutrition Information:
covered percent of daily need
