Preparation time is 15minutes
Cook time is 3hours 10minutes
Total time is 3hours 25minutes
Serve is for 6 people
Estimated cost per serve is 6.43 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1kilograms lamb shoulder, trimmed and chopped into chunks
- 2 medium onions, peeled and chopped
- 2tablespoons olive oil
- 2teaspoons cumin
- 1teaspoons ground ginger
- 1teaspoons cinnamon
- 1teaspoons paprika, reduced fat, crumbled
- 1/4teaspoons ground cloves
- 500grams pumpkin, peeled and cubed
- 200grams dried apricots, chopped
- 1tablespoons apple cider vinegar
- 1tablespoons honey
- 800grams chopped tomatoes, canned
- 2 cups lamb stock
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
32.3grams
Fat
35.2grams
Carbs
41.2grams
Sugars
24.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This warming and spiced lamb tagine is the perfect slow cooked stew for a chilly day.
Instruction tip
Serve topped with flaked almonds and pomegranate seeds to add a nice crunch.
Method
Step 1 of 5
In a large, deep frying pan on a medium high heat, fry the lamb until sealed on all sides, 2 minutes. Add the onions and cook for a further 3 minutes.
Step 2 of 5
Stir in the pumpkin, apricots and all the spices, stir to coat and cook for 3 more minutes.
Step 3 of 5
Add the honey, vinegar and chopped tomatoes, pour over the lamb stock, stir well.
Step 4 of 5
Bring to a simmer, then reduce to a low heat, cover with a lid and cook for 3 hours, stirring at regular intervals to prevent sticking.
Step 5 of 5
The tagine is done when the sauce has thickened and the lamb is meltingly tender. Serve with rice or couscous and some chopped coriander on top.
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