Lamb tagine
A Moroccan staple, this slow-cooked casserole is slightly sweet from warm spices and dried apricots.
Per serving: 547kcals, 19g fat (19.2g saturated), 19.2g carbs, 14.2g sugars, 72.6g protein, 2.9g fibre, 0.244g sodium
|
Prep: Cook: |
10 minutes 2 hours 40 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 adults |
| Ingredients |
|---|
| Olive oil |
| 1.2kg trimmed lamb leg |
| Salt and black pepper |
| 1 chopped brown onion |
| 2 crushed garlic cloves |
| 2 tsp ground coriander |
| 2 tsp ground cumin |
| ½ tsp ground ginger |
| 1 thinly sliced long red chilli |
| 400g tin of chopped tomatoes |
| A handful of chopped dried apricots |
| 2 tbsp honey |
| 2 small thickly sliced courgettes |
| A handful of chopped coriander leaves |
| To serve: |
| Steamed couscous |
| Yoghurt |
directions
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and heat some oil a large, heavy casserole dish over a medium-high heat. Season the lamb with salt and pepper, then add to the casserole. Cook for a few minutes per side until browned all over, then transfer to a plate.
- Reduce the heat to medium and add another drizzle of oil. Add the onion, garlic, coriander, cumin, ginger and chilli and cook for two minutes until softened.
- Return the lamb and any juices from the plate to the pan with the tomato, apricot, honey and 500ml of cold water.
- Cover with the lid and bring to the boil. Transfer to the oven and bake for two hours.
- Skim away any fat from the surface, then add courgettes and cook for another 30 minutes until tender.
- Stir in the coriander just before serving with couscous and yoghurt.
