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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

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Lamb,

Dinner,

Casserole/Slow,

National Lamb Day,

Ingredients

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1kg Quality Mark lamb shoulder

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2 tbsp butter

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1 small, grated onion

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4 garlic cloves

minced

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1 tsp black pepper

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1 tsp salt

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1 tsp cinnamon

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1 tsp ground coriander

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1 tsp cumin

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1/2 tsp red pepper flakes

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1/4 cup apricot preserves

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1/3 cup red wine vinegar

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500g can chickpeas

drained and rinsed

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2 cups chicken stock

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1/4 cup raisin

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1/4 cup parsley

chopped

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2 tbsp lemon juice concentrate

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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.

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)

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