Moroccan Lamb Tagine Recipe
This deliciously rich and indulgent Moroccan-influenced lamb tagine is sweetly spiced and features dates and almonds.
Servings 2 Servings
Calories 875kcal
Ingredients
- 350 g Diced Lamb 12oz
- 1 Medium Onion 150g
- 2 tablespoon Olive Oil
- 10 cm Cinnamon Bark 4" Piece
- ½ teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Mint
- ½ teaspoon Black pepper
- ½ teaspoon Salt
- 50 g Blanched Almonds ⅓ Cup
- 75 g Pitted Dates 10
- 1 teaspoon Honey
- 2 tablespoon Lemon Juice
- 75 ml Water ⅓ Cup
- 1 Handful Fresh Parsley
- ½ teaspoon Zaatar
Instructions
- Peel the onions, cut them in half and slice them into 1cm (½") thick half-moon shapes.
- Heat the oil in a small tagine or small frying pan (that you have a lid for) over a low-medium heat.Add the cinnamon bark and the onions, then cook for 10 minutes. Do not stir; you want to get a nice golden colour on the base layer of onions. If they brown too quickly, reduce the heat a little.
- If the dates are not pitted, remove the stone and then tear the dates into strips.
- Place it in a bowl with the almonds and dates.Sprinkle over the cumin, turmeric, coriander, dried mint, salt and black pepper, then pour in the lemon juice and the honey and give everything a mix.
- Add the lamb to the pan or tagine and pour in enough water to create a 1cm (½") layer in the pan or tagine, this will be around 75ml (⅓ Cup).
- Add a lid, reduce the heat to very low and cook for 90 minutes to 2 hours.
- Remove the lid, give everything a stir and turn the heat up to high for 5 minutes to reduce the cooking liquid a little.
- Serve with lots fo freshly chopped parsley and a generous sprinkle of zaatar.
Video
Nutrition
Serving: 1 | Calories: 875kcal | Carbohydrates: 46g | Protein: 50g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 37g | Cholesterol: 152mg | Sodium: 722mg | Fiber: 8g | Sugar: 33g
