Lamb and date tagine

Lamb and date tagine


Tender meat mixes with spices and dried fruit in this traditional slow-cooked dish.

The ingredient of Lamb and date tagine

  1. 1 tablespoon sweet paprika
  2. 2 teaspoons ground cumin
  3. 1 teaspoon ground ginger
  4. 1 teaspoon ground coriander
  5. 1/4 teaspoon cayenne pepper
  6. 1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
  7. 625ml (2 1/2 cups) Massel chicken style liquid stock
  8. 2 tomatoes, coarsely grated
  9. 1 large brown onion, coarsely grated
  10. 4 garlic cloves, crushed
  11. 1 tablespoon honey
  12. 1 x 2cm cinnamon stick
  13. Large pinch of saffron threads
  14. 85g (1/2 cup) dried apricots
  15. 85g (1/2 cup) pitted dates, sliced
  16. 25g (1/4 cup) flaked almonds
  17. 1/3 cup fresh coriander sprigs
  18. Cooked couscous, to serve

The instruction how to make Lamb and date tagine

  1. Combine paprika, cumin, ginger, ground coriander and cayenne pepper in a glass or ceramic bowl. Season with pepper. Add the lamb and toss to coat. Cover and place in the fridge overnight to marinate.
  2. Preheat oven to 180u00b0C. Transfer the lamb mixture to a 2.5L (10-cup) capacity ovenproof dish. Stir in the stock, tomato, onion, garlic, honey, cinnamon and saffron. Bake, covered, for 2 1/2 hours or until the lamb is almost tender.
  3. Stir in the apricots and dates. Season with salt. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender.
  4. Meanwhile, cook the almonds in a large frying pan over medium heat for 3 minutes or until toasted. Set aside to cool.
  5. Transfer the lamb mixture to a serving dish and sprinkle with coriander sprigs and almonds. Serve with the couscous.

Nutritions of Lamb and date tagine

calories: 446.93 calories
calories: 15 grams fat
calories: 5.5 grams saturated fat
calories: 25 grams carbohydrates
calories: 55 grams protein
calories: NutritionInformation

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