High-protein recipe for 4 people, takes only 30 mins; recipe has olive oil, lamb, onion, carrot, garlic clove, ras-el-hanout, chopped tomato, chickpea, dried apricot, chicken stock, pomegranate and coriander.
Fruity lamb tagine
Course: High-protein
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: 2 large handfuls coriander, roughly chopped
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 1 large onion, roughly chopped
- Chopped Tomato: 400g can chopped tomato
- Carrot: 2 large carrots, quartered lengthways and cut into chunks
- Chickpea: 400g can chickpea, rinsed and drained
- Chicken Stock: 600ml chicken stock
- Pomegranate: 120g pack pomegranate seeds
- Lamb: 500g lean diced lamb
- Ras El Hanout: 2 tbsp ras-el-hanout spice mix
- Dried Apricot: 200g dried apricot
Directions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
