Moroccan Lamb & Olive Tagine
Created by FruitsVegetables on October 9, 2015
- Servings: 4
- Prep Time: 1h
- Cook Time: 20m
- Recipe #21253
Ingredients
- 1/4 cup olive oil
- 1 brown onion, halved, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 1/4 teaspoon ground ginger
- 150 grams lamb (diced)
- 1 teaspoon vegetable stock powder
- 2 1/4 pounds tomatoes (5 medium, cut into quarters)
- 800 grams sweet potato (orange, peeled, sliced)
- 1 can (400 gram) chickpeas (drained, rinsed)
- 1 medium lemon, thickly sliced
- 1/2 cup olives (green Sicilian)
- 1 tablespoon honey
- Couscous, to serve
How to Make
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Step 1: Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
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Step 2: Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.
Nutritional Facts
- Serving Size: 1 (713.1 g)
- Calories 868.4
- Total Fat - 32.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 27.4 mg
- Sodium - 199 mg
- Total Carbohydrate - 120.1 g
- Dietary Fiber - 28 g
- Sugars - 26 g
- Protein - 33.1 g
- Calcium - 207.1 mg
- Iron - 10.4 mg
- Vitamin C - 109.2 mg
- Thiamin - 0.8 mg