Lamb Tagine
Lamb Tagine

Lamb Tagine

June 21, 2017

Here's an exclusive Lamb Tagine recipe from Charlesworth Nuts. An easy, nutritious, healthy and hearty Lamb Tagine. Cooking Time is about 2 hours, but for most of that time, the dish is left to simmer.
Remember: if you want the final result to be as healthy and nutritious as it can be, you must use fresh ingredients. Fresher = Healthier.

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: Serves 4

Ingredients

1 1/2 kg Shoulder or Leg of lamb

4 tbsp Olive Oil

1 tbsp Plain Flour

2 tsp Ground Coriander

1 tsp Ground Cumin

1/2 tsp Ground Cinnamon

1 Large Onion, halved and finely sliced

2 Carrots

2 Oranges

50 g Charlesworth Nuts Dried Apricots halved or diced (because fresher = healthier)

2 tsp Tomato Puree

1 tsp Salt

600 ml Water

200 g Butternut Pumpkin, diced

Charlesworth Flaked Almonds to serve (because fresher = healthier)

Chopped Coriander to serve

Directions

1Remove lamb from bone and cube

2Heat HALF of the olive oil in a large pan over a high heat.

3Fry the meat until brown on all sides, stirring every so often. Depending on the size of the pan, you may need to do this in a couple of batches.

4Remove meat from heat and put in a bowl.

5Add flour and spices to the bowl with the lamb. Stir.

6Finely slice the onions.

7Cut the carrots in half length ways and slice them.

8Juice the 2 oranges.

9Add the remaining olive oil to the pan and heat.

10Once hot, add the onions and fry until they are soft and golden brown.

11Add the carrots and apricots and continue frying for another 2 minutes.

12Return the lamb back to the pan, including any juices that may be in the bowl.

13Add the tomato puree, salt and orange juice.

14Stir well and then add the water, continuing to stir until it is all combined.

15Simmer for 1.5 hours or until meat is soft and tender.

16Add the butternut pumpkin and cook for another 15 minutes.

17Serve with cous cous, chopped coriander and Charlesworth Flaked Almonds.

Remember: Fresher = Healthier, so use Charlesworth Dried Apricots and Flaked Almonds when cooking..

00:00
This entry was posted in . Bookmark the permalink.

Leave a Reply