Fragrant Lamb Tagine
Per Serving (serves 4):
800g lean diced lamb
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground turmeric
1 tsp coconut oil or ghee
1 large red onion, finely chopped
500ml lamb or chicken stock (made with 1 organic stock cube)
400g tinned chopped tomatoes
300g carrots, peeled and chopped
a large handful of fresh coriander, finely chopped
juice of 1 lemon
a small handful of fresh mint, finely chopped
50g pomegranate seeds (optional)
Place the lamb in a bowl and mix with the ground spices. Cover and refrigerate for 1 hour.
Heat the oil/ghee in a large saucepan or tagine pot over a medium heat.
Add the onion and fry gently for 10 minutes.
Add the lamb and fry for 5 minutes, stirring occasionally to brown the lamb on all sides.
Add the stock and tinned tomatoes. Bring to a gentle simmer. Cover and cook for 2 hours, stirring occasionally, or transfer to a slow cooker, and cook on low for 3 hours.
Add the carrots and half of the fresh coriander and stir well. Cover and cook for 2-3 hours or until the lamb is tender.
Remove the lid towards the end of cooking time to help reduce the sauce.
Stir in the lemon juice. Serve topped with the fresh mint, remaining coriander and pomegranate seeds.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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