Lamb Tagine Stew
Lamb Tagine with Apricot Preserves 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.
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High Iron
Lamb,
Dinner,
Casserole/Slow,
National Lamb Day,
Ingredients
1kg Quality Mark lamb shoulder
2 tbsp butter
1 small, grated onion
4 garlic cloves
minced
1 tsp black pepper
1 tsp salt
1 tsp cinnamon
1 tsp ground coriander
1 tsp cumin
1/2 tsp red pepper flakes
1/4 cup apricot preserves
1/3 cup red wine vinegar
500g can chickpeas
drained and rinsed
2 cups chicken stock
1/4 cup raisin
1/4 cup parsley
chopped
2 tbsp lemon juice concentrate
couscous, white wheat, cooked in water, not drained, no salt or fat added
for serving, cooked in water, not drained, no salt or fat added
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.
Nutrition Information per Serving (583g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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)
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