Lamb tagine stew
Travel to Morocco with this lamb stew
4 - 6
Serves
30 mins
Prep Time
1 hr 30 mins
Cook Time
Inspired by the traditional Moroccan tagine, or slow-cooked stew, this method involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat.
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Ingredients
1kg Quality Mark lamb shoulder
2 Tbsp butter
1 small onion
grated
4 garlic cloves
finely chopped
1 tsp black pepper
1 tsp salt
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp red pepper flakes
8 dried apricots
roughly chopped
1/3 cup red wine vinegar
400g can chickpeas
drained and rinsed
2 cups chicken stock
1/4 cup raisins
1/4 cup parsley
chopped
2 Tbsp lemon juice
1 cup couscous
cooked according to packet instructions
Method
To Cook Tagine
Slow Cooker Method
1
Trim excess fat from the lamb and cut into 1-inch cubes.
2
In a large, heavy-bottomed pot, melt the butter over medium-low heat.
3
Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricots and red wine vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes (do not allow the meat to brown).
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4
Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender - about 1 hour 30 minutes to 2 hours for best results.
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5
Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
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Nutrition Information per Serving (418g)
This nutrition analysis is based on 6 serves. To lower sodium content, use reduced salt stock.
Energy
2041kJ (488 kcal)
Protein
41.7g
Total Fat
22.1g
Saturated Fat
9.4g
Carbs
25.9g
Dietary Fibre
6.4g
Sodium
816mg
Iron
4.3mg
Zinc
6.2mg
Vitamin B12
2.5µg
