Moroccan Lamb Tagine
I love my tagine and this was the first dish I ever cooked in one. You can also cook this in a flameproof casserole or in an oven. Harissa is the North African chilli paste – use with care!
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Ingredients
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Instructions
- Add 100 ml (3½ fl oz) of boiling water to the dried apricots and leave to soak for 2 hours.
- Heat the oil in the base of the tagine and brown the lamb. Remove from the tagine with s slotted spoon and set to one side.
- Add the onions to the tagine and stir-fry until golden.
- Add in the garlic and the spice powders and cook for 1 minute.
- Return the lamb to the tagine. Add in the lamb stock, the apricots and their soaking liquid, the tomatoes, the ground almonds and a large pinch of saffron. Cover and cook over a low heat for 1 hour.
- Add the squash, courgettes and harissa paste. Cover and cook over a low heat for 45 minutes.
- Stir in the parsley and serve.
Titli's Tips
If you don’t have a tagine you can cook this in a flameproof casserole or a large pan with a lid. Serve with couscous or bread.
Nutrition Facts
Amount Per Serving
% Daily Value
Calories 534
26%
Calories from Fat 324
Total Fat 36.1g
55%
Saturated Fat 13.1g
65%
Unsaturated Fat 20.4g
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Amount Per Serving
% Daily Value
Total Carbohydrate 28.9g
9%
Dietary Fibre 5.5g
22%
Sugars 21.9g
Protein 26.4g
52%
Cholesterol 90.0mgs
30%
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