favourite

Lamb Tagine Stew

Lamb Tagine with Apricots and Chickpeas

4

Serves

30 mins

Prep Time

1 hrs 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.

Rate this recipe

Share

High Iron

tag

Lamb,

Dinner,

Casserole/Slow,

National Lamb Day,

Ingredients

arrow

1kg Quality Mark lamb shoulder

arrow

2 tbsp butter

arrow

1 small onion

grated

arrow

4 garlic cloves

finely chopped

arrow

1 tsp black pepper

arrow

1 tsp salt

arrow

1 tsp ground cinnamon

arrow

1 tsp ground coriander

arrow

1 tsp ground cumin

arrow

1/2 tsp red pepper flakes

arrow

8 dried apricots

roughly chopped

arrow

1/3 cup red wine vinegar

arrow

400g can chickpeas

drained and rinsed

arrow

2 cups chicken stock

arrow

1/4 cup raisins

arrow

1/4 cup parsley

chopped

arrow

2 tbsp lemon juice

arrow

1 cup couscous

cooked according to pack instructions

Method

To Cook Tagine

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, apricot preserves and 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.)

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.

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.

More info

Nutrition Information per Serving (583g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2863 (684)kJ

Protein

34.6g

Total Fat

32.4g

Saturated Fat

11.2g

Carbs

60g

Sugars

28g

Sodium

349mg

Iron*

3.4mg

* Percentage of recommended daily intake (Aust/NZ)

Related recipes

Back to all recipes

quick-view
favourite

20 mins prep |

45 mins cook

Mīti Kōnatunatu Tūmatara

quick-view
favourite

30 mins prep |

8 hrs 30 mins cook

Slow Cooker Beef Cheeks with Red Wine Reduction

quick-view
favourite

1 hrs 15 mins prep |

38 mins cook

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

quick-view
favourite

15 mins prep |

1 hrs cook

Reverse Seared Tomahawk Steak