Lamb and chickpea stew
Lamb tagine with sweet dates
4
Serves
30 mins
Prep Time
2 hrs
Cook Time
Recipe author
Kathy Paterson
The lamb shoulder chops are beautifully cooked in the mixture of spices and vegetables, with a sweetness in the lamb bought out with the dates.
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Ingredients
Lamb
800g Quality Mark lean lamb shoulder chops
i
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp fennel seeds
1 tsp paprika
1 tsp ground turmeric
1 tsp ground cinnamon
3 Tbsp olive oil
1 onion
cut into 8 wedges
2 carrots
i
cut into even-sized pieces
2 Agria potatoes
cut into even-sized pieces
4 pitted dates
pitted and chopped
400g chopped tomatoes
1 1/2 cups vegetable stock
1 cup chickpeas
drained
Method
To Make Stew
To Serve
Slow Cooker Method
1
Preheat the oven to 160°C.
2
Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
3
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
4
Add the chops and brown on both sides.
5
Transfer to a large casserole dish.
6
Wipe out the pan with kitchen paper.
7
Add the remaining oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing them with a wooden spoon.
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8
Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops and season.
9
Place in the oven and cook for 1½ hours.
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10
Remove from the oven and add the chickpeas.
11
Return to the oven for a further ½ hour.
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Nutrition Information per Serving (684g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2656kJ (634 kcal)
Protein
50g
Total Fat
30.8g
Saturated Fat
9g
Carbs
35.3g
Dietary Fibre
g
Sodium
650mg
Iron
6mg
Zinc
8.1mg
Vitamin B12
5µg
