Lamb Tagine

Moroccan dish of slow-cooked lamb served with a side of couscous and vegetables

Moroccan
Main

524

Calories

21 g

Carbs

20 g

Fat

35 g

Protein

Lamb Tagine

Method

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.

Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.

Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.

Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Ingredients

Onion

Onion

1 finely sliced

Carrots

Carrots

2 chopped

Lamb Leg

Lamb Leg

500g

Cumin

Cumin

½ tsp

Ginger

Ginger

½ tsp

Saffron

Saffron

¼ tsp

Vegetable Stock Cube

Vegetable Stock Cube

1

Butternut Squash

Butternut Squash

1 medium chopped

Couscous

Couscous

Steamed

Parsley

Parsley

Chopped

Honey

Honey

1 tblsp

Cinnamon

Cinnamon

1 tsp

Olive Oil

Olive Oil

2 tblsp

Apricot

Apricot

100g

Garlic Clove

Garlic Clove

2 cloves minced

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