Lamb Tagine
A well-balanced tagine with a lovely zing from lemon, perfect for serving with boiled baby potatoes or rice.
4
Servings
15
Prep (min)
90
Cook (min)
medium
Difficulty
Ingredients
-
Diced lamb
–
3.0
lbs
-
Cinnamon
–
1.0
dessertspoon
-
Ground ginger
–
1.0
teaspoon
-
Black pepper
–
1.0
teaspoon
-
Saffron
–
1.0
pinch
-
Butter
–
50.0
g
-
Onions
–
2.0
-
Garlic
–
2.0
cloves
-
Raisins
–
175.0
g
-
Honey
–
2.0
tablespoons
-
Fresh Coriander
–
3.0
tablespoons
-
Preserved lemon
–
1.0
-
Yogurt
-
Almonds
Instructions
-
1
Mix the lamb with the spices and leave to marinate if you have time.
-
2
Melt the butter in a big pot. Add the lamb, onions, garlic, salt, and enough water to come halfway up the meat. Reduce and simmer for an hour.
-
3
Add the drained raisins, honey, and half the coriander.
-
4
Let it cook for another 30 mins before adding the lemon and the rest of the coriander.
-
5
Taste for seasoning and serve with a dollop of yogurt, some flaked almonds, and some coriander.
Nutrition
Calories
200 kcal
Per serving
Estimated Cost
Per serving
€3.36
Total (4 servings)
€13.44