Tender meat mixes with spices and dried fruit in this traditional slow-cooked dish.
The ingredient of Lamb and date tagine
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
- 625ml (2 1/2 cups) Massel chicken style liquid stock
- 2 tomatoes, coarsely grated
- 1 large brown onion, coarsely grated
- 4 garlic cloves, crushed
- 1 tablespoon honey
- 1 x 2cm cinnamon stick
- Large pinch of saffron threads
- 85g (1/2 cup) dried apricots
- 85g (1/2 cup) pitted dates, sliced
- 25g (1/4 cup) flaked almonds
- 1/3 cup fresh coriander sprigs
- Cooked couscous, to serve
The instruction how to make Lamb and date tagine
- 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.
- 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.
- Stir in the apricots and dates. Season with salt. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender.
- Meanwhile, cook the almonds in a large frying pan over medium heat for 3 minutes or until toasted. Set aside to cool.
- Transfer the lamb mixture to a serving dish and sprinkle with coriander sprigs and almonds. Serve with the couscous.
Nutritions of Lamb and date taginecalories: 446.93 calories
calories: 15 grams fat
calories: 5.5 grams saturated fat
calories: 25 grams carbohydrates
calories: 55 grams protein