Preparation time is 20minutes
Cook time is 6hours 20minutes
Total time is 6hours 40minutes
Serve is for 4 people
Estimated cost per serve is 12.42 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cup long grain white rice, steamed (to serve)
- 1/3 cup plain flour
- 1/4teaspoons chilli powder
- 1 large brown onion, diced
- 2tablespoons parsley, chopped (to serve)
- 1/4teaspoons ground cinnamon
- 2teaspoons ground coriander
- 1tablespoons ground cumin
- 2teaspoons smokey paprika
- 1 large orange, juiced and rind finely grated
- 1 1/4 cup chicken stock
- 1kilograms butterflied lamb shoulder Rosemary & mint, diced
- 2tablespoons olive oil
- 420grams chickpeas, drained and rinsed
- 3 garlic cloves, crushed
- 200grams dried apricots
Nutrition per serving
6450kJ / 1540Cal
6450 Kilojoules or 1540 Calories
74% of daily energy intake*
Protein
55.2grams
Fat
80.8grams
Carbs
143grams
Sugars
37.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy this fragrant and aromatic lamb tagine recipe, perfect for a cosy dinner. You'll love the combination of incredible spices and tender lamb. Try it today.
Method
Step 1 of 6
Place flour and spices into a large snap-lock bag. Seal and shake to combine. Add lamb, reseal and shake until lamb is coated.
Step 2 of 6
Heat oil in a frying pan over medium-high heat until hot. Add lamb, in batches, and cook for 8 minutes or until browned. Transfer to slow cooker.
Step 3 of 6
Add onion to frying pan and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. Sprinkle any remaining flour over onion mixture and stir until combined.
Step 4 of 6
Cook for 1 minute. Slowly add stock and orange rind and juice to pan, stirring constantly until well combined and mixture comes to the boil. Pour over lamb in slow cooker.
Step 5 of 6
Cover and cook on LOW setting for 6 hours.
Step 6 of 6
Add apricots and chickpeas. Change the cooker setting to HIGH and cook for 20 minutes. Serve lamb tagine with rice and garnish with parsley.
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