2017-08-21
Lamb Tagine Stew
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Lamb Tagine Stew

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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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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Ingredients

  • 1kg of Quality Mark lamb shoulder
  • 2 tablespoons unsalted butter
  • 1 small onion, grated (about 1/3 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ¼ cup apricot preserves
  • ⅓ cup red wine vinegar
  • 500g can of chickpeas, drained and rinsed
  • 2 cups chicken stock
  • ¼ cup raisins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Cooked couscous, for serving

Method

Preparation

  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. 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.)
  3. 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.
  4. 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.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 583g
Energy kJ (kcal) 2863 (684)
Protein (g) 34.6
Fat (g) 32.4
Saturated (g)
11.2
Carbohydrate (g) 60.0
Sugars (g)
28.0
Sodium (mg) 349
Iron (mg) 3.4
Zinc (mg) 4.4
Vitamin B12 (ug) 2.3
Vitamin D (ug) N/A
Selenium (ug) 12.0
 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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