Lamb tagine
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2013, p58)
Recipe type: Main
Serves: 8
Ingredients
- 3tbsp olive oil
- 1.5kg boneless leg of lamb, cut into 3cm pieces
- 2 onions, sliced
- 3 garlic cloves, crushed
- 3tsp ground cinnamon
- 3tsp cumin seeds
- 3tsp ground ginger
- 3 pinches saffron
- 2*400g can chick peas, rinsed and drained
- 100ml lamb stock
- 3*400g can peeled plum tomatoes
- 1 butternut squash, peeled, deseeded and cut into large chunks
- 2tbsp flat leaf parsley, chopped
- 2tbsp coriander, chopped
- 2tbsp mint, chopped
Instructions
- Heat 1tbsp oil in pan and brown lamb in batches, deglazing pan with little water between each batch; add extra oil if nec. In separate bowls, set aside both lamb and deglazing liquid.
- Add remaining oil to pan and fry onion on medium heat for 5mins until lightly golden. Add garlic and spices and stir for 30secs.
- Return meat and deglazing juices to pan with chick peas, stock and tomatoes. Bring to boil, cover and simmer for 1hr, stirring occasionally.
- Add squash, then herbs, reserving handful to garnish. Cook for 15mins, then uncover and cook for 10mins to reduce sauce slightly. Season, scatter over reserved herbs and serve (with couscous).
Nutrition Information
Calories: 474 Fat: 20.8g Saturated fat: 7.2g Carbohydrates: 27g Sugar: 11.4g Salt: 0.5g Fibre: 7.8g Protein: 46g
